Last week, I bought some honey at the Friday Union Square Greenmarket, to celebrate the legalization of beekeeping in New York City. Since then, everything I eat revolves around honey. By yesterday, I had polished off the most gigantic container of Greek yogurt I could find and needed another vehicle for my honey. Not that a spoon hadn’t been working just fine.
I usually use faker-buttermilk (aka milk and vinegar/lemon juice) in my baking, but when I saw the real thing (made right near where my mom and I were born, aww) at the Saturday Union Square Greenmarket, I snapped it up. The most logical next step was to make cornbread…. on a Saturday night while the boyfriend watched these videos, of which there is a surprising number. Jealous?
Gluten-free Buttermilk Cornbread
Adapted from here and especially here. Note: Bob’s Red Mill now has dedicated gluten-free corn flour and cornmeal, but make sure to look for their little gluten-free seal. I ordered mine online, but they haven’t seemed to reach all the grocery stores shelves yet.
3/4 cup Bob’s Red Mill AP Gluten-free Baking flour (Or experiment with your favorite flour blend. I am out of both potato and tapioca starch, so I went the safe route.)
1/4 cup corn flour
3/4 cup cornmeal
3 T sugar
2 1/2 t baking powder
3/4 t salt
1 t xanthan gum
2 eggs, beaten
1 cup buttermilk
1/4 melted butter
1. Preheat oven to 400 and grease a 9 inch round pan (or something close: a cast iron if you’re feeling legit).
2. Melt the butter using your preferred melting method and let it cool while you complete the remaining steps.
3. Combine the dry ingredients in a bowl and set aside.
4. In another bowl, beat the eggs. Add the buttermilk and finally the melted butter. Stir to combine.
5. Add the wet ingredients into the dry and stir until just combined.
6. Pour into the greased pan and bake until a toothpick comes out clean, about 20 minutes. The edge of the cornbread should also pull away from the pan slightly.