Gluten-Free Cornbread Recipe

Place the cornmeal in a large bowl and gradually add warm water, stirring to combine.

Mix until you have a slightly thick, non-runny dough with no dry lumps.

In another bowl, whisk together the egg, yogurt, milk, and oil until smooth.

Stir in baking powder, baking soda, corn starch, salt, and sugar into the wet mix.

Fold the cornmeal mixture into the wet ingredients and mix until smooth.

Pour the batter into a greased pan, sprinkle optional seeds, and bake at 200°C (390°F) for about 40 minutes.

Let the bread cool slightly, then slice and serve warm or at room temperature.