Gluten Free Corn Bread

My grandmother 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.

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.  It's great on the side in place of a dinner roll or 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 as pictured.  


2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter or margarine, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (you can use dairy free yogurt like coconut yogurt) 

(can substitute an equal amount of sour cream or buttermilk)*

4 tablespoons (84 g) honey


* For a dairy-free version of buttermilk you can use canned coconut milk, add a tablespoon of lemon juice and let it sit for a few minutes.  You can also use dairy free coconut yogurt.

·         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.

·         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.

·         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). Pour the mixture into the prepared pan. 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. Slice and serve immediately.

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