Old Fashioned Gluten Free Cornbread | the original best recipe

I used this recipe to top a tamale pie. It holds up well and doesn't absorb much of the juice from the casserole. It is very sweet though, which was a good contrast to the spiciness of my tamale pie. If I made it to stand alone I would probably cut down on the honey and replace it with buttermilk. I also made the recipe for 12 and used equal parts buttermilk and sour cream instead of the yogurt. This gave the cornbread a nice texture.

An incredibly dry cornbread - good to eat with a soup, but not great by itself.

I do 2 parts yogurt 1 part sourcream and its amazing

A-OK. I used fine ground, so the batter was dry. Had to compensate by adding water. Kept well in fridge and reheated well too. Taste was good.