Serve this alongside your holiday meal or use as a base for cornbread stuffing. This pairs beautifully with soup or stew on a chilly fall evening, too!
- 1⅓ cups (160 g) gluten-free yellow or white cornmeal
- 1⅓ cups (160 g) gluten-free all-purpose flour
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1½ cups (355 mL) buttermilk or dairy-free substitute
- ⅓ cup (65 g) sugar
- 3 large eggs , lightly beaten
- 8 tablespoons (120 g) unsalted butter or dairy-free substitute, melted, divided
- Place a 9- or 10-inch cast iron skillet in the oven and preheat the oven to 400ºF.
- Combine the cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
- In a separate bowl, whisk together the buttermilk, sugar, eggs, and 6 tablespoons melted butter. Add the wet ingredients to the dry and stir to combine.
- Carefully remove the skillet from the oven, add 2 tablespoons butter to the pan, and swirl to coat. Pour in the batter, smooth the top, and bake for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
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