GLUTEN FREE CORNBREAD
This cake like corn bread is so delicious, you won't be able to stop at one piece. This recipe is a favorite in my family. It adds a special touch to any lunch or dinner. One of my favorite lunches is soup with a piece of this cornbread. It is just as good and in my opinion better than the wheat containing corn breads that I have tried, before becoming diagnosed with Celiac Disease. It will definelty help add a special touch to your families favourite gluten free dinner!
Provided by GlutenFreeGirl
Categories Quick Breads
Time 35m
Yield 9 pieces cornbread, 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 8" square pan.
- In a mixing bowl, whisk together the dry ingredients. Set aside.
- In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
- Add the dry ingredients and stir until just blended.
- Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 1.5, Cholesterol 44.9, Sodium 438.2, Carbohydrate 24.1, Fiber 1.3, Sugar 7.6, Protein 3.9
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