GF Buttermilk Cornbread
2 cups gluten free flour
1/2 cup 2-tablespoons sugar
1-1/2 tablespoons baking powder
1 teaspoon baking soda
2 cups white cornmeal
1 cup buttermilk
1/2 cup milk
1/2 cup olive oil
1/2 teaspoon salt
Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
Preheat oven to 425-degrees.
Sift together dry ingredients, add cornmeal.
Mix together wet ingredients. Add to dry ingredients and mix well.
Pour into greased 9 x 13-inch pan, smooth (10×14 works okay with this for thinner pieces.
Bake at 425-degrees for 25 minutes.
Recipe makes 20 pieces depending on how you cut it.