vegetarian, gluten-free

This corn bread is great with both salty or sweet accompaniments. I love it with jam or served with veggie chili.


2 cups cornmeal

1 tsp Himalayan sea salt

1 tsp baking soda

1 egg

1/4 cup olive oil

1 1/2 cups Greek yogurt

1/4 cup coconut sugar

In a large bowl, combine all ingredients. Whisk together until smooth. Pour into a skillet and bake for 25 minutes at 400 F. Serve with jamor grass-fed butter.