Cornbread With Buttermilk:
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(dye, gluten, peanut,tree nut free)
Dry Ingredients
- 2 cups gluten free flour
- 1 1/2 T. gf baking powder
- 1 tsp. gf baking soda
- 1/2 tsp. salt
- 2 cups white cornmeal
- 1/2 cup plus 2T. sugar
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup milk
- 3 eggs
- 1/2 cup olive oil
Set out buttermilk, milk and eggs about 30 minutes in advance to bring to room temperature.
Preheat oven to 425 degrees.
Sift together the gf flour, baking powder, baking soda, and the salt. Add the cornmeal and sugar. Stir till well combined. Set aside.
In a large mixing bowl, beat together the wet ingredients for 30 seconds on medium. Slowly stir with a wooden spoon as you slowly add the dry ingredients. Do not overmix.
Grease or spray a 9 X 13 pan and pour in batter. Bake for 25 minutes until golden brown.
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