The Best Sweet Cornbread You'll Ever Have! (Gluten-free

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All purpose gluten free flour
  • 1 tsp Baking soda
  • 2 cups Cornmeal
  • 1 tsp Salt
  • 1 1/3 cup Sugar
  • 1 tsp Xanthan gum

• Dairy

  • 1 cup Butter
  • 2 cups Buttermilk

Found on mygluten-freekitchen.com

Description

Ingredients

• 2 cups buttermilk
• 1 tsp. baking soda
• 1 cup melted butter (2 sticks)
• 1 ⅓ cup sugar
• 4 eggs
• 2 cups cornmeal
• 2 cups all-purpose gluten free flour (I use gfJules)
• 1 tsp. xanthan gum (omit if flour blend already has xanthan or guar gum in it)
• 1 tsp. salt

Directions

• In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
• In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon to mix into butter. Add eggs. Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
• In a separate bowl, whisk together cornmeal, gluten-free flour, xanthan and salt. Add to wet ingredients and stir. Pour into greased 13x9-inch pan.
• Bake at 375º for 30-35 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesnt sink in if pressed with fingertip. Let cool at least 5 minutes or longer, until desired temperature for serving.