Intro: Gluten Free Cornbread
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
1/3 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.
Step 5: Pour Into Cake Pan
Pour the batter into the baking pan, make sure to spread it out evenly.
Step 6: Put Into Oven
Bake for about 20-25 minutes- so that you can stick a toothpick in it and it'll come out clean.