Gluten Free Flourless Cornbread that's Amazingly Moist and Delightful

The honey and yogurt make this gluten free flourless cornbread irresistibly moist.  The no-refined-sugar and gluten free parts are almost an after thought.  You can also make it dairy and egg free or vegan with just a few simple substitutions.

This is a Grandma inspired recipe, though hers was neither gluten free nor flourless.  She used to call it johnnycake which I never really understood.  She served it with maple syrup as a snack or for breakfast and I was always excited when Grandma told me she had johnnycake.

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Cornbread has made a bit of a revival of late especially with the popularity of TexMex themed restaurants and restaurants of all types looking for a bread substitute for their gluten free diners. 

I made my gluten free cornbread flourless so you could whip up quickly for breakfast or to serve on the side in place of a dinner roll.

Of course it's amazing on it's own as a snack with maple syrup like Grandma served it or jazzed up with some bacon and a nice fruit compote.  

Can I Make Gluten Free Flourless Cornbread Dairy Free?

Just one simple substitute will make this gluten free flourless cornbread also dairy free.  Just use your favorite dairy free yogurt.  You can also make a dairy free sour milk by adding a tablespoonful of lemon juice to 1 1/2 cups of canned coconut milk.  I've made it both ways and they are both delicious although I think the yogurt method is a bit more moist.  

Can I Make it Egg Free?

I make this all the time with a flax egg and it turns out perfectly!

Can I Make it Vegan

Substitute the yogurt and egg as above and substitute the honey for the same amount of corn syrup or agave syrup and presto, your gluten free flourless cornbread is now vegan.  You probably won't be able to tell the difference. 

The Recipe

Gluten Free Flourless Cornbread that's Amazingly Moist and Delightful

By Patty Maguire – Naturally Gluten Free,

The honey and yogurt make irresistibly moist. The no-refined-sugar and gluten free parts are almost an after thought. You can also make it dairy and eggs free with just a few simple substitutions.

Prep Time: 10 minutes
Cook time: 30 mintues
Yield: 9 to 12 servings
Tags: Gluten Free, Dairy Free, Vegan

Ingredients

• 2 cups of coarsely ground yellow cornmeal
• 1 teaspoon of kosher salt
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 egg at room temperature, beaten (can substitute flax egg or egg replacer)
• 4 tablespoons of unsalted butter or margarine, melted and cooled
• 1 1/2 cups plain yogurt, at room temperature (you can use dairy free yogurt like coconut yogurt. You can also substitute an equal amount of sour cream or buttermilk)
• 4 tablespoons of honey

Instructions

1. Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.


2. In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.


3. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk).


4. Let the batter rest for 10 minutes.


5. Pour the mixture into the prepared pan.


6. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.


7. Slice and serve immediately. Store in an airtight container for two or three days.