I grew up in the south and was practically raised on cornbread. We would eat it with dinner, for dessert, for breakfast. (And maybe even lunch, if we were crazy enough.) I was appalled to think I might never eat it again. HOWEVER, you don’t have to use fancy flours to make cornbread, many recipes are actually naturally gluten free. This is the only one I use now, and it’s an Alton Brown recipe (link here). He’s the man. For reals.
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn (If you don’t have any on hand but you do have canned corn, just put a cup’s worth in a bowl with a few tablespoons of butter, nuke it in the microwave, and then mash it up. Boom, creamed corn.)
2 tablespoons canola oil
Before you start, preheat your oven to 425 degrees, and place your CAST IRON SKILLET USED EXCLUSIVELY FOR CORNBREAD (everyone has one) into the oven to warm up.
Mix up all the ingredients in a bowl. Just throw it all in there and whisk until combined. Really. (You could add ingredients for flavoring, like finely chopped jalapenos for a nice little kick.)
Take your skillet out of the oven (using an oven mitt, it’s hot you know), add the canola oil and swirl to cover the whole skillet. Then pour in your batter, and pop it into the oven for about 20 minutes, until the top starts to brown beautifully. 🙂
I like to slice mine into pie-shaped pieces, slather it with butter, and cover it in corn syrup for a sweet-savory snack. You should definitely try that, and let me know what you think!