Description
A moist and tender gluten free buttermilk cornbread made with Bob's Red Mill 1 to 1 or King Arthur Measure for Measure Gluten Free Flour, gluten free cornmeal, real butter, and buttermilk. Lightly sweetened and ready in about 30 minutes. The perfect side dish for chili, soup, and baked beans.
Ingredients
- 1 cup Gluten Free Flour
- 1 cup Gluten Free Cornmeal
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Granulated Sugar
- 1/2 cup Butter, melted
- 2 Eggs
- 1 cup Buttermilk
Instructions
Preheat your oven to 375 degrees. Grease a 8x8 baking pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer add the melted butter and sugar. Blend until combined. Add the eggs and blend just until combined.
Add the buttermilk, gluten free flour, gluten free cornmeal, baking soda and salt. Blend just until combined. Don't over mix. The batter may have some lumps and will not be completely smooth.
Pour the batter into the greased 8x8 baking dish and spread out evenly.
Bake at 375 degrees for 20-25 minutes or until the top starts to brown and a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
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Notes
If you can't find buttermilk you can use this buttermilk powder to make buttermilk for the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breads, Side Dishes
- Method: Baking
- Cuisine: American