Thanks to gluten free flour mixes like Pamela's Gluten Free Artisan Flour Blend, the guess work is removed as to what flours to use, how much xyanthan gum, starch...you're ready to go to make delicious baked goods. I found that my Corn bread recipe tasted better made with this flour blend than unbleached wheat flour. The Cornbread can be made either way, using Pamela's GF, or regular flour, the choice is yours. What ever you choose, the result is a tender, moist, irresistible Cornbread that you will want to serve with all your soups and stews!
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Step 1: What You Need:
Mixing bowl, measuring cups, measuring spoons, liquid measuring cups, whisk or blending fork, 8-9" Iron Skillet or baking pan
1 Cup Gluten Free Flour Mix
1 Cup Yellow Cornmeal
1/2 Cup Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Buttermilk, (to 1 cup line)
1/3 Cup Olive Oil ( to 1 1/3 cup line)
1 tsp Vanilla Extract
Butter for pan
Step 2: Prepare the Skillet
Put a generous 2 - 3 Tablespoons of Butter in the bottom of your 8 - 9" Iron Skillet or Baking Dish. Place in oven and set temperature to 365*.
Step 3: Mix Dry Ingredients
1 C Gluten Free Flour Mix ( or white flour )
1 C Cornmeal
1/2 C Sugar
2 t Baking Powder
1 t Baking Soda
1/2 t Salt
Step 4: Measure and Mix Wet Ingredients
Using glass measuring cup, add Buttermilk to 1 Cup line.
Add Olive Oil to 1 1/3 Cup line.
Add 2 Eggs. Beat well until eggs are well blended.
Add 1 tsp. Vanilla Extract.
Step 5: Add Dry and Wet Ingredients Together
Add the contents of the measuring cup into the dry ingredients and mix well until everything is well mixed.
Step 6: Butter Skillet, Pour in Batter and Bake!
Remove skillet or baking pan from oven. REDUCE OVEN TEMPERATURE TO 350*.
Spread melted butter around skillet/pan drain excess butter into cup.
Pour batter into skillet/pan. Spread it evenly. Drizzle leftover butter on top of batter.
Bake in oven on middle rack for 25 - 30 minutes. Top of Cornbread will be cracked, pulled away from the sides of pan and surface should have golden brown highlights. Do not over bake!
Let Cornbread cool for 10 minutes before slicing and serving. Serve with butter with savory stews and soups. Delicious with cinnamon and sugar for breakfast the next day...that is if there is any left over!!