Southern Gluten-Free Cornbread

Name: Southern Gluten-Free Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Cornmeal (1 cup medium grind cornmeal *see notes); 1 ⅓ cup Buttermilk (1 ⅓ cup whole cultured buttermilk); 1 cup Gluten-Free All-Purpose Flour (1 cup measure for measure gluten-free all-purpose flour I use King Arthur brand- you can also use regular unbleached all-purpose flour if you don't need a GF recipe); 2 tbsp Granulated Sugar (2 tbsp sugar); 2 tsp Baking Powder (2 tsp baking powder); ½ tsp Bicarbonate of Soda (½ tsp baking soda); ½ tsp Table Salt (½ tsp salt); 2 pieces Egg (2 large eggs); ¼ cup Butter (¼ cup butter melted and cooled to room temp (you'll need an extra 2 tbsp if you are doing the cast iron method))

Southern Gluten-Free Cornbread - Bread (American)

45 minAmerican

Servings12

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Steps

1Glass Baking Dish method:
2Preheat the oven to 375 degrees F. and spray an 8x8 baking dish with olive oil spray and set aside.
3Whisk the cornmeal and buttermilk together and let it sit for 10 minutes.
4In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
5Add the cornmeal mixture, eggs, and melted butter and stir well until thoroughly combined.
6Pour into the greased pan and bake for 25 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
7Allow to cool for a few minutes, then cut into 12 slices and serve.
8Cast Iron Skillet Method:
9Preheat oven to 425 degrees F. and place a 10" cast iron skillet in the oven.
10Follow the instructions to make the batter. When the oven is preheated, and the batter is mixed, remove the skillet from the oven and add 2 tbsp of butter. Don't skip the butter in the pan! It creates the perfect crust.
11Swirl the butter around the pan, covering the sides and the bottom, until melted.
12Pour the batter into the pan and bake for 20 minutes, or until lightly golden and a toothpick comes out clean.