|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We first made this gluten-free cornbread five years ago, and it's been the only gluten-free cornbread recipe we've used since.
Fluffy, light, sweet, and bursting with yellow corn kernels, it's everything cornbread should be. And gluten-free.
In addition to gluten-free ground yellow cornmeal, the base of this recipe is gluten-free Bisquick. We always have a box in our pantry for when we're short on time and cannot make our own gluten-free pancake mix from scratch. Gluten-free Bisquick is so versatile, it can be used for so much more than pancakes...like baked goods and a cornbread no one will guess is gluten-free.
This recipe has no butter or oil except for a light spray of cooking spray to grease the baking dish. Instead, this recipe uses nonfat Greek yogurt and a miracle product from Sunsweet called Lighter Bake. If you've never used Lighter Bake before, oh my. You should try it.
Made from a blend of dried plums and apples, Lighter Bake is a wonderful fat-free, cholesterol-free, and gluten-free replacement for oil, shortening, and butter. It helps create yummy moist baked goods in a lighter, healthier way.
We like to bake this cornbread in a pie dish and serve like warm thick slices of pie. Hearty, golden, gluten-free slabs that beg to be slathered with jam, like this blackberry chia seed jam.
You can slice and freeze this gluten-free cornbread to enjoy at a later date. What better treat than cornbread you only have to thaw and warm?
- 1 1/4 cups gluten-free ground yellow cornmeal
- 3/4 cup gluten-free Bisquick
- 1/4 cup sugar
- 2 tsp baking powder
- 3/4 cup non-fat Greek yogurt
- 1/2 cup Lighter Bake
- 1 egg
- 1 cup fresh or thawed yellow corn kernels
Pre-heat oven to 400 F. Coat a 9″ round or 8″ square dish with a light spray of cooking spray.
Combine gluten-free cornmeal, gluten-free Bisquick, sugar, and baking powder in a large bowl. Set aside.
In a separate bowl, whisk together Greek yogurt, Lighter Bake, and egg until well combined. Pour over dry ingredients and mix well.
Add corn kernels to cornbread batter and fold until just blended. Pour batter into greased baking dish. Smooth the top with a knife or offset spatula.
Bake 20 to 25 minutes, until cornbread, is golden brown and a toothpick through the center comes out clean.
Allow gluten-free cornbread to cool 15 minutes before serving. Serve warm with fresh jam, or freeze completely cooled cornbread to enjoy another time.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.