Monday, February 24, 2014

Gluten Free Yogurt Cornbread

My friend's mom follows a strict gluten free diet. She cannot eat anything with gluten in it without getting sick. When we were visiting them over Christmas break, she made some cornbread for us out of a Bob's Red Mill cornmeal mix. I am not trying to say anything bad about Bob's Red Mill or her cooking (she is a very good cook), but there was something about the cornbread that was just off. There is something about a lot of gluten free foods that is a little off, and this should not have to be the case. And thus was born my gluten free cornbread that does not sacrifice the taste in following along with the diet.

gluten free yogurt cornbread (9)
I even got creative and used one of our cast iron cornbread molds. Isn't it so cool?
gluten free yogurt cornbread (14)
 
A Pampered Chef brownie pan worked just as well, though. Especially when the cornbread was topped with a little buttery goodness. How could you go wrong?

gluten free yogurt cornbread (12)
 
Gluten Free Yogurt Cornbread
serves 12
1 cup rolled oats
1 cup cornmeal
¾ cup plain Greek yogurt
4 egg whites
¾ cup frozen corn, thawed
1 tbsp apple cider vinegar
¾ tsp salt
1 tsp baking soda
2 tsp baking powder
½ cup butter, melted

Preheat your oven to 400 degrees, and oil a brownie pan or corn cob cast iron pan. Blend the oats into a flour. Add cornmeal, salt, baking powder, and baking soda to the blender. Blend until well mixed. Add the corn kernels and blend until there are no more whole kernels. Combine the remaining ingredients in a bowl, and whisk them together. Stir the dry and wet ingredients together until just combined. Scoop about 3 tablespoons of batter into each hole in your prepared brownie pan. Bake for 8-10 minutes, or until a toothpick comes out clean. Let the cornbread sit in the pan for 5 minutes before serving.

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