Gluten-Free Cornbread
- 3 C buttermilk
- 2 large eggs
- 7 T butter, melted and divided
- 2 t salt
- 1 t baking powder
- 1 t baking soda
- 4 1/2 C cornmeal
Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.
In a large bowl, whisk together buttermilk, eggs, 5 T melted butter, and salt. Stir in baking powder, baking soda, and cornmeal.
Remove cast-iron skillet from the oven. Carefully swirl the remaining 2 T melted butter in the skillet. Pour batter into skillet and bake until golden brown, 38 minutes. (An inserted toothpick should come out clean.)
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