Gluten Free Buttermilk Cornbread (Southern style)

Enjoy cornbread again with a few easy changes. It's delicious enough for even the gluten lovers in your life.

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Servings: people

Prep Time 8

Cook Time 25

Skillet heating time 7

Total Time 40

1 3/4 cups gluten free cornmeal fine or medium grind, not coarse or stone ground
6 tablespoons gluten free flour we tested with Cup 4 Cup 1:1 gluten free flour
2 tablespoons baking powder
1/2 teaspoon sea salt
2 eggs we tested with large eggs
1 3/4 cups buttermilk
1 tablespoon avocado oil vegetable oil will substitute
2 tablespoons avocado oil for skillet, vegetable oil will substitute

Preheat the oven to 400.
In a large bowl mix the cornmeal, gluten free flour, baking powder and salt. Stir to combine.
Add the oil, eggs and buttermilk and whisk until no dry pockets remain. Set aside briefly.
Place an 8" cast iron skillet on the stove top, add the remaining oil and heat on high until the oil starts to just barely smoke--about 6 to 7 minutes. You can also preheat your skillet in the hot oven if you have time.
Add the cornmeal to the skillet, filling it 3/4 full. Place the skillet on the center rack in the back of the oven until firm and golden around the edges--20 to 25 minutes. A toothpick should come out clean.
If desired, use a spatula to loosen any stuck spots and flip the cornbread over for presentation.

Course Side Dish

The Dough Dabbler