Cornbread is a staple American comfort food. But when going out to Southern dining, or even just at home, a Gluten-Free option doesn't tend to be available. And, really, it's perfect to make Gluten-Free. It's already rough and gritty, so it covers up any weird texture that may come with the Gluten-Free flour.

Step 1: Ingredients

1 cup cornmeal (GF)

1 cup Gluten-Free Flour (I used Cup4Cup here, but I prefer Bob's Red Mill Baking Flour normally)

1/4 cup sugar

1 tablespoon Baking Powder

1 teaspoon salt

1/2 cup oil

1 egg

1/3 cup sour cream

1/3 cup buttermilk

2 tablespoons water

Step 2: Prep

Preheat the oven to 400 degrees Fahrenheit. Oil and line a 9-inch cake pan.

Step 3: Mix Together Dry Ingredients

Mix together the cornmeal, flour, sugar, baking powder, and salt.

Step 4: Mix in Wet Ingredients

Now mix in the oil and the egg. Slowly add in the buttermilk and the sour cream. If the batter seems thick, add in the water a little bit at the time. Note, though, that it should be a thick batter.