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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