I adapted this recipe from a gluten-ful one, as none of the recipes in the GF cookbooks satisfied me. This one is light, with a solid crumb and moist texture, almost indistinguishable from Marie Callendar's cornbread. It is not low-fat. Rather than a GF flour mix, this cornbread comes out best with just cornmeal and besan.
"Company" cornbreads were light, fluffy concoctions that used flour, eggs, and sugar, all luxury ingredients.
9-inch cast iron skillet or heavy cake pan
1 1/2 C cornmeal
1/2 C garbanzo bean flour (besan)
1/2 teaspoon xantham gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 1/2 C buttermilk (or same amount of sweet milk soured with 1 1/2 T lemon juice)
3 tablespoons butter, melted
1/4 C sour cream
- Spray skillet with GF cooking sprary and heat it over low heat until medium hot. Preheat oven to 425 F.
- Sift dry ingredients together into a bowl or onto waxed paper.
- Whisk eggs, buttermilk, melted butter, and sour cream in a bowl. Add dry ingredients and whisk until combined.
- Pour batter into hot skillet. It will sizzle but should not boil.
- Bake at 425 F for 30 minutes, until golden brown on top.