Thursday, March 1, 2012

Buttermilk cornbread with gluten free option

Instead of using a skillet to melt the butter, I just microwaved it for simplicity's sake. This was the most moist cornbread I have ever tasted! To make it gluten free, I substituted Bob's Red Mill Gluten Free Flour mix and a spoonful of Xanthan gum for the flour. Add the baking soda. It was a quick recipe to throw together and I had it ready ahead of time to go with my Jambalaya. Next time I want to double the recipe! Delicious!

Grandmother's Buttermilk Cornbread
recipe image
Photo By: Jessica
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 9

"Grandma's recipe for a sweet, moist cornbread likely to become your favorite!"
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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