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American Cornbread

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Adjust Servings:
Dry Ingredients:
215 g of Cornmeal
100 g of Buckwheat flour
120 g of Millet flour Or sorghum, teff and amaranth or its mixture.
5 g of Psyllium husk
4 tbsp. of Coconut flower sugar
1 tbsp. of Baking powder
1/2 tsp. of Baking soda
2 tsp. of Salt
Wet Ingredients:
350 g of Coconut yogurt
80 g of Water
3 Egg(s)
80 g of Extra Virgin olive oil

American Cornbread

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 50 min
  • Serves 8
  • Easy


  • Dry Ingredients:

  • Wet Ingredients:



Cornbread is a quick American bread made from cornmeal. Its origins can be traced back to Native American cuisine, where a similar bread was cooked over a fire. Today, there are many variations of cornbread recipes, including sweet and unsweetened versions, as well as variations with onions, corn, herbs, and other ingredients.

We will make a gluten-free version of modern Cornbread using coconut yogurt. It turns out delicious despite containing some sugar. This version can be served as a bread substitute for main courses rather than as a dessert.

Bon Appétit!

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Preheat the oven to 190 degrees Celsius.
Thoroughly grease the bottom and sides of a 25cm cast iron pan with olive oil or ghee.


Combine all dry ingredients in a bowl and whisk until smooth. In another bowl, beat the eggs with a fork until smooth. Then add the remaining ingredients and mix until smooth.
Next, combine the wet and dry ingredients until the dough has a medium-thick consistency.


Transfer the dough to a cast iron pan and level the surface. After that, place it in the preheated oven and bake at 190 degrees Celsius for about 40 minutes. The cornbread will rise and turn golden brown. Once cooked, remove the bread from the oven and let it cool slightly in the pan. You can then slice it into squares and serve it warm or at room temperature.
Bon Appétit!

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