AMAZING

Oops noted

Still seems worth it tho!

Oooo good to know. I was mostly gonna join for the return policy and sales :/

EDIT it should be 2 2/3rds yogurt, 1/3 cup water— total measuring 3 cups of watery Greek yogurt lol SORRY

Thank you but I won’t lie I underbaked it by like 5-10 minutes this time. Don’t tell Paul Hollywood

Oh btw I use either Bobs Red Mill 1 to 1 GF flour or King Arthur Flour (I prefer KAF). I don’t find “1 to 1 flours” interchangeable with standard wheat flour in lost non-gluten-free recipes, despite the name. This is especially true for any recipe containing a lotta liquids!!! Idk why

Combine dry ingredients; combine wet ingredients; mix until combined but still a little lumpy is ok!! Bake until golden brown on top and a skewer comes out with large moist crumbs. This makes TALL chunky cornbread to feed your family!!!

9x13” pan, greased
350F oven for 40 mins
3 cups GF 1 to 1 flour
1 cup fine grind yellow cornmeal
1 1/2 cups white sugar (can decrease up to a third if you don’t like sweet cornbread)
1 tsp salt
2 tbsp baking powder
1 cup unsalted butter melted
3 cups plain Greek yogurt mixed w 1/3 cup water
4 eggs

I would but I can’t because it literally keeps me awake

Worth it

I can do that

More please