Gluten-free Buttermilk Cornbread
Ingredients
- 2 cups gluten-free flour
- ½ cup 2-tablespoons granulated sugar|sugar
- 1½ tablespoons baking powder
- 1 teaspoon baking soda
- 2 cups white cornmeal
- 1 cup buttermilk
- ½ cup milk
- three eggs
- ½ cup olive oil
- ½ teaspoon salt
- Bring ingredients to room temperature (set out cold ingredients for about ½-hour).
- Preheat oven to 425 °F.
- Sift together dry ingredients, add cornmeal.
- Mix together wet ingredients.
- Add to dry ingredients and mix well.
- Pour into greased 9 x 13-inch pan, smooth.
- Bake at 425 °F for 25 minutes.
- Variations: add chopped nuts or crystallized ginger.
This article uses material from the "Gluten-free Buttermilk Cornbread" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
