Gluten Free Honey Corn Bread

By Ssherahh

I always use gfJules all-purpose gluten-free flour when I make this, but it should turn out well with other high quality gluten-free flour blends as well. Just remember, if your blend doesn’t have xanthan gum or guar gum already in it, you’ll need to add 1 teaspoon of xanthan gum with the dry ingredients in this recipe.

Ingredients

• 1 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 cup melted butter (1 stick)
• 2/3 cup sugar
• 2 eggs
• 1 cup cornmeal
• 1 cup all-purpose gluten free flour (I use gfJules)
• 1/2 tsp. xanthan gum (omit if flour blend already has xanthan or guar gum in it)
• 1/2 tsp. salt

Preparation

Step 1

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.