Buttermilk week continues with cornbread. Nothing makes Lupe happy quite like cornbread. She likes cakey Northern style cornbread, made with flour and sugar, rather than the unsweetened cornmeal-based recipe that so many cookbooks call true Southern style cornbread. We compromise and use half cornmeal and half gluten-free flour to make a cornbread that is pared down and grittier like Southern style cornbread but has some of the lightness and sweetness of Northern cornbread.
Put a skillet in the oven that you’re preheating to 400 degrees F. Mix 1 cup gluten-free flour blend, 1 cup cornmeal, 1/4 teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl.
In another bowl, mix 2 extra-large eggs, 1 cup of buttermilk, and 1/4 cup packed brown sugar. Then, add 1 stick of butter that you’ve melted and cooled a bit. Mix well.
Pour the wet ingredients into the dry and stir until everything’s blended.
Take the hot skillet out of the oven and set it on a protected surface. Coat the skillet with 1 or 2 tablespoons of vegetable or canola oil, using a pastry brush to make sure you cover the entire surface.
Pour the batter into the prepared skillet and bake for about 35-45 minutes, or until the top of the bread if deep golden-brown and the bread pulls away from the sides of the pan.
makes 1 skillet full
1 cup gluten-free flour mix
1 cup cornmeal
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1 stick butter, melted then cooled
1 cup buttermilk
2 extra-large eggs
1/4 cup packed brown sugar
1-2 tablespoons of vegetable or canola oil for the skillet
1. Place a skillet in the oven and preheat to 400 degrees F.
2. Mix gluten-free flour mix, cornmeal, baking soda, baking powder, and salt in a large mixing bowl until well blended.
3. Beat the eggs, then stir in the buttermilk and brown sugar.
4. Add the egg mixture to the dry mixture. Stir well.
5. Mix the butter into the mixture.
6. Remove the hot skillet from the oven. Spread 1-2 tablespoons of oil in the skillet with a pastry brush.
7. Pour the batter into the skillet and return to oven. Bake 35-45 minutes, or until cornbread is golden brown on top and has pulled away from the sides of the pan. Cool completely.