GF Buttermilk Cornbread

GF Buttermilk Cornbread 

Dry Ingredients:

 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

 Wet Ingredients:

 1 cup buttermilk

1/2 cup milk

Three eggs

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.

Published by Ancestry Junction LLC

I am a genealogy treesearcher. I search for information about family history. I also teach classes and present information to groups about various subjects within the genealogy field.

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