Buttermilk Cornbread (Page 66 Throw the Wheat in the Sea)

Buttermilk Cornbread
Servings: (24)   Yield: (–)

  • 1 Cup Butter, melted
  • 1 ⅓ Cups Sugar
  • 4 Eggs
  • 2 Cups Buttermilk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 2 Cups Cornmeal
  • 1 ½ Cups Rice Flour
  • ½ Cup Oat flour or Tapioca flour
  • 1 teaspoonSalt

Preheat oven 375. Grease 9×13 pan, or large skillet. Mix melted butter and sugar together. Add eggs and beat until well blended. Add baking soda to buttermilk and beat into mixture . Add cornmeal, flour and salt mix until well blended. Pour batter into prepared pan Bake for 30-40 minutes, or until toothpick comes clean

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