Prep Time: 10 minutes | Bake Time: 30-40 minutes | Total Time: 40-50 minutes

Submitted By: Lesley Levinski

Ingredients: 

• ½ cup unsalted butter
• ⅓ cup granulated sugar, Swerve Natural Sweetener, or coconut sugar
• 2 large eggs
• ½ cup plain greek yogurt
• ⅓ cup honey
• ½ cup skim (or 1%) milk
• 1 tbsp vinegar
• ½ tsp baking soda
• 1 cup yellow cornmeal
• 1 cup gluten free flour 
• ½ tsp salt

Directions: 

1. Preheat oven to 375 degrees.  
2. Grease an 8X8 inch pan with butter or coconut oil.
3. Combine the yogurt, milk & vinegar.  Mix and set aside.
4. Now combine the cornmeal, gf flour, baking soda, and salt. Mix well and set aside. 
5. In a pan melt the butter.  Once melted, remove from heat and stir in sugar and honey and whisk it all until blended.  Add eggs right away and beat until well blended. 
6. Add in the milk and stir. 
7. Add your cornmeal mixture and blend/beat until as smooth as possible. 
8. Pour into your pan and bake for 30-40 minutes.  Do the toothpick test to see if done:)  Place on a cooling rack and cool before slicing. Voila! 

Recipe notes:

Drizzle with raw honey or maple syrup when serving for added sweetness. You can also customize this cornbread to your liking: add some jalapeños, corn kernels, poppy seeds or any spices you like!

The cornbread freezes beautifully, but I have a feeling it won’t last long enough to freeze 😉