There's no need to give up cornbread just because you can't have gluten. This simple recipe from Cooking Light produces tasty cornbread that's free of gluten and quite healthy. Nothing can compare to a piece of cornbread straight from the oven! I substituted almond milk for the buttermilk but you could use low-fat buttermilk if you prefer.
1.1 oz (about 1/4 cup) gluten-free all purpose flour blend
1 cup gluten free cornmeal
1 tbsp. Truvia
1.25 tsp baking powder
1/2 tsp salt
3/4 cup almond milk buttermilk (see recipe below)
1 tbsp. olive oil
1/4 cup liquid egg substitute
1. Place a pizza stone in the oven; preheat oven to 425 degrees. Spray an 8- inch cake pan with nonstick spray and line the bottom with wax paper. Set aside
2. Combine flour, cornmeal, Truvia, baking powder, and salt in a medium bowl. Set aside.
3. Combine buttermilk, olive oil, and egg in an separate bowl. Stir with a whisk until blended.
4. Make a well in the center of the cornmeal mixture, add buttermilk mixture, stirring just until moist.
5. Remove pizza stone from oven. Place cake pan in the center of the stone. Pour batter into cake pan.
6. Bake at 425 for 20 minutes or until lightly browned.
7. Remove from oven and run a knife along the edges of the pan. Invert cornbread onto a plate. Cut into wedges and serve.
Nutrition Information--approximately 100 calories per serving
Spicy Sweet Potato Chili Recipes--
How To Turn Almond Milk into Buttermilk--
Place 1 tbsp. lemon juice in a liquid measuring cup. Fill measuring cup to to 1 cup line with unsweetened Almond Milk. Whisk together. Let sit for 5 minutes, then use in any recipe that calls for buttermilk. Makes 1 cup.