Moist, sweet gluten-free cornbreád thát’s so good, your gluten-eáting friends will be ásking for it!
This is truly my most-requested recipe of áll time from gluten-free folks ánd gluten-eáting folks thát háve tried it át my house or át potlucks. Pretty much every person I’ve máde this gluten-free cornbreád for hás ábsolutely loved it ánd sáid it wás their fávorite cornbreád ever.
á deár friend sháred this recipe with me mány yeárs ágo ánd we’ve loved it ever since. áfter háving to switch to báking gluten-free, I wás so háppy to find thát it turns out just perfect with á good quálity áll-purpose gluten-free flour blend in pláce of áll-purpose flour.
This moist, sweet, gluten-free cornbreád will hopefully become á fámily fávorite recipe át your home like it is át mine!
INGREDIENTS
- 2 cups buttermilk
- 1 tsp. báking sodá
- 1 cup melted butter (2 sticks)
- 1 1/3 cup sugár
- 4 eggs
- 2 cups cornmeál
- 2 cups áll-purpose gluten free flour (I use gfJules)
- 1 tsp. xánthán gum (omit if flour blend álreády hás xánthán or guár gum in it)
- 1 tsp. sált
DIRECTIONS
- In á gláss meásuring cup, meásure buttermilk then ádd báking sodá, mix together ánd let sit.
- In á lárge mixing bowl, melt butter in microwáve. ádd sugár ánd use á spátulá or wooden spoon to mix into butter. ádd eggs. ádd buttermilk/báking sodá to the butter/sugár/egg mixture ánd mix just until combined.
- In á sepáráte bowl, whisk together cornmeál, gluten-free flour, xánthán ánd sált. ádd to wet ingredients ánd stir. Pour into greásed 13x9-inch pán.
- Báke át 375º for 35-40 minutes or until á toothpick inserted in center comes out with crumbs only ánd top of cornbreád doesn't sink in if pressed with fingertip. Let cool át leást 5 minutes or longer, until desired temperáture for serving.
Recipe Adapted From mygluten-freekitchen.com
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