Buttermilk Cornbread with Gluten Free Substitutions

Buttermilk Cornbread with Gluten Free Substitutions

Ingredients

  • 8 tbsp. (1 stick) unsalted butter, melted
  • ½ c. granulated sugar
  • ¼ c. honey
  • 2 eggs, room temperature
  • 1 c. buttermilk, room temperature
  • 1 c. all-purpose flour (GF use Domata)
  • 1 c. cornmeal
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tbsp. unsalted butter, melted (for brushing)

Directions

  1. Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
  2. In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
  3. In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.
  4. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
  5. Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning.
  6. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.