GLUTEN-FREE, EGG FREE CORNBREAD RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
• Mix cornmeal, sugar, flour, and baking powder together in a bowl.
• Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
• In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
• Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
• Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
• Allow to slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.