Gluten Free Cornbread
Gluten free cornbread with just the right amount of crumble. Soft and tender, no all purpose flour or xanthan gum needed.
Equipment
- 12 inch cast iron skillet
Ingredients
- 2 tablespoons melted butter + 1 tablespoon butter divided
- 1 cup extra-fine grind cornmeal preferably white
- 1 cup medium grind cornmeal preferably yellow
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 2 large eggs
- 1 tablespoon honey or other unrefined sugar
- ⅔ cup buttermilk
- ⅔ cup water
Instructions
- Preheat the oven to 375˚F.
- Make the Batter: Melt 2 tablespoons of butter in a 12 inch cast iron skillet.
- Next mix 1 cup extra fine cornmeal, 1 cup medium grind cornmeal, 1 ½ teaspoons baking powder and 1 teaspoon sea salt in a bowl.
- Now whisk in 2 eggs, 1 tablespoon of honey and ⅔ cup buttermilk and ⅔ cup water, and the 2 tablespoons of melted butter. Whisk well to combine.
- Prepare the Cornbread: Heat a 12 inch cast iron skillet, and add the remaining tablespoon of butter. Once melted and hot, pour in the cornbread batter.
- Bake in the oven until firm in the center, about 15-20 minutes. You’ll know it’s done when the top is firm to the touch with a little bit of springiness to it. Allow to rest for 5 minutes then remove from the pan, cut into 16 wedges and serve hot.