A delightful gluten-free cornbread recipe that is easy to make and perfect for any occasion.
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
Ensure your oven is fully preheated before placing the batter inside for even baking.
In a large mixing bowl, combine the sorghum flour, cornstarch, tapioca flour, cornmeal, xanthan gum, baking soda, baking powder, and salt. Mix well.
Whisking the dry ingredients thoroughly ensures an even distribution of leavening agents.
In another bowl, whisk together the yogurt, eggs, melted margarine, honey, and warm water until smooth.
Use room temperature ingredients to prevent the melted margarine from solidifying.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can result in a dense texture; mix just until no dry spots remain.
Transfer the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes before the suggested time to avoid overbaking.
Allow the cornbread to cool slightly before cutting into squares and serving.
Serve warm with a pat of butter or a drizzle of honey for added flavor.
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