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Connie's Gluten Free Cornbread takes 10 minutes to prepare.

Connie's Gluten Free Cornbread takes 25 minutes to cook.

Connie's Gluten Free Cornbread makes 8 servings.

The ingredients for Connie's Gluten Free Cornbread are:

1.5 cup Gluten FreeYellow Cornmeal
.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
.25 cup Flours: Tapioca (by JO_JO_BA)
1 tbsp Now Psyllium Husk Powder
1 tsp Baking Soda
.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
2 large Egg, fresh, whole, raw
2 tbsp Apple Cider Vinegar, Bragg's Organic
1.5 cup kirkland organic unsweetened vanilla almond non-dairy beverage
4 tbsp Coconut Oil Organic - Spectrum Naturals

Here is how you make Connie's Gluten Free Cornbread:

Preheat oven to 375 degrees Fahrenheit. Place coconut oil in a 10" cast iron skillet; put in oven. Mix together dry ingredients and set aside. Mix together wet ingredients. Add wet ingredients to dry ingredients and mix until well blended. Remove skillet from oven and pour hot oil into batter; mix until well blended. Pour batter into skillet. Put skillet in oven and bake for approx. 25 minutes or until toothpick placed in center comes out clean. Remove from oven; let cool for 10 to 15 minutes before cutting into wedges. Makes 8 wedges.Serving Size: makes 8 wedges using 10" cast iron skilletNumber of Servings: 8Recipe submitted by SparkPeople user CFNICHOLS71.

The nutritional information for Connie's Gluten Free Cornbread is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 221.3

• Total Fat: 13.1 g
• Cholesterol: 46.5 mg
• Sodium: 221.6 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 3.5 g
• Protein: 5.1 g

The dietary needs meet for Connie's Gluten Free Cornbread is Gluten Free