Gluten-Free Cornbread with Sweet Corn

Ingredients

Ingredients

• 1 trader joe's gluten‑free cornbread mix
• 1 large egg
• 0.5 cups unsalted butter, melted
• 0.5 cups milk
• 0.25 cups plain greek yogurt
• 0.5-0.75 cups canned corn, drained and patted dry

Instructions

1. Preheat oven to 375°F.
2. Drain the canned corn thoroughly and pat it dry.
3. Whisk the egg, melted butter, milk, and Greek yogurt together until smooth.
4. Add the cornbread mix and stir until just combined.
5. Gently fold the corn into the batter.
6. Let the batter stand for 10 minutes.
7. Pour the batter into a greased 8‑inch baking dish.
8. Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Brush the top with a little melted butter while warm.

Notes

For extra sweetness, substitute fresh corn kernels or add a tablespoon of honey. Brushing with butter while the cornbread is still warm gives a glossy finish and richer flavor.