2 cups (264 g) coarsely ground yellow cornmeal*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of buttermilk or half sour cream/half whole milk)
4 tablespoons (56 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 tablespoons (84 g) honey
Half of the cornmeal, by weight, can be replaced with an equal amount, by weight of corn flour or all purpose gluten free flour. I used Better Batter as an all purpose gluten free flour.
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal*, baking powder, baking soda, and salt, and whisk to combine well. In separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
For the corn flour or all purpose gluten free flour variations, add the cornmeal and corn flour or cornmeal and all purpose gluten free flour at this stage.
Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017). Originally posted in 2013. Post updated with variations.