Do you have someone coming over for Thanksgiving with a gluten allergy? Trot out this delicious cornbread that'll surely get high marks.

SERVES:

8-10

INGREDIENTS:

2 cups yellow cornmeal

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt (or 1/4 tsp table salt)

1 1/2 cups nonfat plain yogurt (see hints)

1 large egg

1/4 cup vegetable oil

1/4 cup maple syrup (see hints)

PROCEDURE:

Preheat oven to 400 degrees.

Use a little vegetable oil to grease one 9-inch round, or one 8 x 8-inch square, nonstick baking pan.

Use a mixing bowl to combine 2 cups of yellow cornmeal with 2 tsp of baking powder, 1 tsp of baking soda and 1/2 tsp kosher salt and mix to combine.

Then add 1 1/2 cups plain nonfat yogurt to a large  (4 cup) measuring cup and add 1 large egg, 1/4 cup vegetable oil and 1/4 cup maple syrup and whisk it up.

Then add it to the bowl with the cornmeal and gently mix that until it's just combined and then transfer it to the prepared pan and place that onto the center rack of the preheated 400 degree oven.

That's going to take just about 30 minutes to bake — use a toothpick to check it for doneness.

HINTS:

Substitute honey for the maple syrup and substitute buttermilk (or milk) for the nonfat yogurt.