Gluten-Free Cornbread

Cornbread is a delicious and popular type of bread, perfect for those who are gluten-sensitive or looking to manage their weight. It’s light on the stomach due to its high fiber content, making it a great option for people with digestion issues. This gluten-free cornbread is a perfect addition to breakfast or dinner.

Cooking Time: 60 minutes

Serves: 4 people

Ingredients:

1½ cups cornmeal

3 tablespoons all-purpose flour (gluten-free, if needed)

1 teaspoon salt

1½ teaspoons brown sugar (coarse)

1 teaspoon baking soda

2 cups yogurt

1 egg

3 tablespoons ghee (clarified butter)

Preparation Method:

Preheat the Oven:

Preheat your oven to 230°C (450°F).

Melt the Ghee:

Place the ghee in a metal baking pan and put it in the preheated oven until it melts.

Mix Dry Ingredients:

In a mixing bowl, sift together the cornmeal, flour, salt, brown sugar, and baking soda.

Add Wet Ingredients:

Add the yogurt and the egg to the dry ingredients. Mix well until the dry ingredients are fully incorporated into the liquids.

Bake the Cornbread:

Pour the batter into the preheated baking pan with melted ghee. Return the pan to the oven and bake for 20 minutes or until the bread turns golden and firm to the touch.

Serve:

Remove from the oven, allow it to cool slightly, then slice and serve warm.

Enjoy this light, gluten-free cornbread with a spread of butter or alongside your favorite savory dishes!