Cornbread
Ingredients
1 1/2 c yellow cornmeal
1 c multipurpose g-f flour blend
1 T baking powder
3/4 t salt
1/2 t baking soda
1 c buttermilk
3 large eggs
1/2 c butter, melted
Optional add in: 1 c corn kernels
Method
Preheat oven to 375. Convection at 350*
Melt butter in oven in an 8” baking pan. This will happen quickly in the hot oven so keep an eye on the butter to avoid burning.
Let cool slightly.
In a large mixing bowl blend together the cornmeal, gf flour, baking powder, salt, and baking soda.
Set aside.
In a large measuring cup measure the buttermilk, add the eggs to the buttermilk and whisk gently.
Create a well in the dry ingredients.
Add the buttermilk/egg mixture to the dry ingredients and fold three or four stirs.
Add the melted butter to the mixture – reserve the buttery pan for baking the bread.
Fold the mixture together to incorporate fully.
Let rest 5 minutes.
Spread any residual butter around the sides of the baking pan to grease pan.
Pour batter into the pan and bake for 25 minutes.
Serve warm drizzled with maple syrup or honey or let cool for use in other recipes. See our recipe for Crabcakes in our Entree category