With a golden color and tender crumb, this gluten-free cornbread has big corn flavor and can be enjoyed by anyone following a gluten-free diet. Its nice with a bowl of soup or a cup of tea for a snack. It’s also wonderful in cornbread dressing for Thanksgiving and Christmas turkeys or with roast chicken during the year.
1 ½cupsgluten-free cornmeal9 ounces/ 260 grams, Bob’s Red Mill
1teaspoonxanthan gum4 grams
1 ½teaspoonsbaking powder6 grams
¾teaspoonbaking soda2 grams
¾teaspoonstable salt5 grams
1 ¼cupslow fat buttermilk10 ounces/300 ml
2eggsroom temperature, beaten together
2tablespoonsunsalted butter33 grams, melted and cooled
Gather up your ingredients and pre-heat the oven to 375 degrees (190 C). In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate. Whisk in the buttermilk until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.
Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you’ll really smell it. Remove from the oven and turn out onto a cooling rack.
Recipe from Chef Sally Cameron of AFoodCentricLife.com