Gluten Free Buttermilk Cornbread

By weavincanuck

Ingredients

• 1/2 cup butter or margarine
• 2/3 cup white sugar (less if you want)
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup all-purpose gluten-free flour (see Note)
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.

Preparation

Step 1

Preheat oven to 350 degrees F. Grease muffin pan and set aside.
In a microwave safe bowl, melt butter. Stir in sugar.
Add eggs and stir to combine.
Stir in buttermilk.
Add dry ingredients, and stir until few lumps remain.
Scoop into prepared muffin tin.
Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.