Damp, sweet without gluten cornbread that is so acceptable, your gluten-eating companions will request it! This is really my most-mentioned formula ever from sans gluten people and gluten-eating people that have attempted it at my home or at potlucks. Basically every individual I've made this sans gluten cornbread for has completely adored it and said it was their preferred cornbread ever.
A dear companion imparted this formula to me numerous years back and we've adored it from that point onward. Subsequent to changing to heating sans gluten, I was so glad to find that it turns out simply flawless with a decent quality universally handy without gluten flour mix instead of generally useful flour.
Our visitors consistently state this is the best cornbread ever, not to mention the best sans gluten cornbread! On the off chance that you don't need a tremendous skillet of cornbread, don't hesitate to slice this formula down the middle and utilize a 8x8 dish. I do this when my cooler is full and simply our family will eat it. On the off chance that you have extras, these freeze and warm well.
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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
- 1 tsp. xanthan gum
- 1 tsp. salt
INSTRUCTIONS
- 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 doesn't sink in if pressed with fingertip. Let cool at least 5 minutes or longer, until desired temperature for serving.
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