Nutrition per serving may change if servings are adjusted.
1¼ cups gluten-free yellow cornmeal
¾ cup gluten-free all-purpose flour blend
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1½ cups low-fat milk
3 tablespoons butter, melted
1 tablespoon honey
Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
Whisk cornmeal, flour blend, baking powder and salt in a large bowl. Whisk egg, milk, butter and honey in a medium bowl. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
Bake the cornbread until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes before serving. Serve warm.
161 calories;6 g fat(3 g sat); 2 g fiber; 25 g carbohydrates; 4 g protein; 9 mcg folate; 33 mg cholesterol; 4 g sugars; 2 g added sugars; 264 IU vitamin A; 0 mg vitamin C; 123 mg calcium; 1 mg iron; 270 mg sodium; 120 mg potassium