Delicious gluten-free, cake-like cornbread with a bit of spiciness. You will love it!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Bread
Cuisine: American, Gluten Free
Diet: Gluten Free
Servings: 8
Calories: 261kcal
Author: Lois Carter Crawford
Ingredients
1 ¼cupsyellow cornmeal
¼cupyellow corn flour(maiz, or gluten free flour)
½cupoat flour
½teaspoonsalt
1teaspoonsugar
3teaspoonbaking powder(I prefer Rumford brand)
3eggs
1cupmilk
½cupplain yogurt
⅓cupmelted butter
1teaspoondiced jalapeño(or more if you like it spicy)
Instructions
Spray or oil a cast-iron frying pan or a cornpone pan and put it in the oven to heat.
Heat oven to 400F degrees.
In a large mixing bowl, mix all of the dry ingredients.
Melt the butter and set aside to let it cool.
Pour the milk and yogurt into the butter; add the eggs and jalapeno and mix well.
Pour the wet ingredients into the dry mixture and mix well.
Pour the batter into the hot cast iron skillet, muffin tins, or a special cast iron cornpone pan and bake at 400F degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning golden brown.