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Cornbread

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1.1 ounces gluten-free all-purpose flour (about 1/4 cup; such as Bob's Red Mill)
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon olive oil
  • 1 large egg

Nutrition Information

  • calories 108
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 17.1 g
  • fiber 1.4 g
  • cholesterol 27 mg
  • iron 0.7 mg
  • sodium 246 mg
  • calcium 75 mg

How to Make It

  1. Place an 8-inch cast-iron skillet in oven; preheat oven to 425°. Weigh or lightly spoon 1 ounces gluten-free all-purpose flour (about 1/4 cup; such as Bob's Red Mill) into a dry measuring cup; level with a knife. Combine flour, 1 cup cornmeal (such as Bob's Red Mill), 1 tablespoon sugar, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Combine 3/4 cup low-fat buttermilk, 1 tablespoon olive oil, and 1 large egg in a separate bowl, stirring with a whisk until blended. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moist. Remove skillet from oven, and coat well with cooking spray. Spoon batter into prepared pan. Bake at 425° for 20 minutes or until lightly browned. Remove skillet from oven; invert cornbread onto a plate. Cut into wedges, and serve immediately.

Cooking Light Gluten-Free Cookbook