Cornbread is a hotly debated subject among afficianados. Southern fans of the stuff insist on the purity of a sugar free, cast iron cornbread. Most Yankees find this ‘real’ cornbread too dry for their taste. Up north, you’ll find lots more sugar and eggs – Southerners will sniff that the stuff is cake and not cornbread. Go far enough north and creamed corn begins making an appearance. We think this recipe is great and worth eating, even if it is heretical.
2 cups cornmeal, yellow or white
1 cup Better Batter Gluten Free Flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 tablespoons butter, melted
Grease a 9-inch square baking pan. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.