Tastes just like my grandmother’s!
- 1/2 cup Bob’s Red Mill Gluten Free Pizza Crust Mix
- 1/2 cup white rice flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup sugar
- 1/2 tsp salt
- 2 Tbsp oil
- 1 egg
- 1 cup buttermilk*
- Nonstick spray or 1 Tbsp butter
Preheat oven to 425.
If you have a cast iron skillet, and want to make honest-to-goodness-authentic Southern cornbread, get it out, and get ready to melt 1 Tbsp butter in it. (Don’t heat the pan yet — you want to pour the batter into sizzling, but not-burned butter.)
If you don’t have a cast iron skillet, just spray an 8×8″ pan with cooking spray.
Combine all the dry, powdery ingredients in a large mixing bowl. Add the wet ingredients and stir until well-mixed.
Now, back to that glorious cast-iron skillet. Over medium heat, heat the skillet and melt the butter in it. The butter should be sizzling, but not browned. Swirl the butter around to coat the bottom of the pan, a little way up the sides.
Pour the batter into your prepared pan and bake for 25-30 minutes. The top should be just beginning to brown around the edges, and a clean knife or toothpick inserted into the center of the cornbread should come out clean.
*If you don’t have buttermilk, increase the baking powder to 3 tsp, omit the baking soda, and use 3/4 cup milk in place of the buttermilk.