Yea for me – Buttermilk Cornbread – Gluten Free!

Yahoo! Yeahaw! Wahoo!  I’m over he moon! I made some buttermilk cornbread today – ok, so no big deal right? HA! I made it gluten free! Woot Woot!  Let me tell you how much I miss buttermilk cornbread since I was diagnosed with gluten intolerance or rather how whenever I make it (‘cos my clients and family still want it) – I end up gorging myself eating some and getting sick 2 days later  (‘cos you can’t make cornbread without eating some it smells too damn good!) ….  well sick no more I will be instead here’s my recipe for Buttermilk Cornbread – Gluten Free!  Please note I make my cornbread southern style – that means no sugar/honey etc (unsweetened).  I made 1/2 of it with jalapeno peppers and marble cheese and 1/2 as straight up cornbread.  Both are good – the plain is a little “cakier” than I like but still good.  Because I was making these into muffins, I used a stone muffin tray – that I placed in the oven while it was preheating – this helps to get the crunchy effect on the outside like you would if you made it as a traditional cornbread in a cast iron skillet.   (if you pre-heat the oven with the stone in it – make sure you use the cooking spray AFTER it is preheated or it will smoke.

Gluten Free Buttermilk Cornbread Muffins

Ingredients

•   1 cup Course Yellow Cornmeal (I use 120) *GF
•   1 cup All Purpose Gluten Free Flour (I used one made of rice flour, cornstarch and guar gum)
•   1 TB baking powder
•   1 egg – beaten
•   1/2 c (salted) butter
•   2 cups buttermilk
• Optional:  jalapeno peppers (diced) to taste (2-4) and/or shredded cheese to taste (1/2c -1c)

Method:

Preheat oven to 400 degrees.  Place stoneware muffin “tins” into oven while it is pre heating.

In a large bowl mix cornmeal, baking powder & flour – you can add 1 tsp of salt as well however I don’t – just personal preference. Blend until thoroughly combined.

Melt the butter in the microwave or stove top.  Pour the buttermilk* into another bowl (I use a 4 c measuring cup)add beaten egg and melted butter.

* No buttermilk? substitute 2% milk +2 TB vinegar and let sit until lumpy (5-10 min).

Pour the wet mixture into the dry mixture.

Add the peppers and cheese if using.

Fold in the dry to wet, until combined. It will be lumpy.

Do not over mix – you’ll make the batter get ‘cake-like” we want cornbread not cake :).

The oven should be pre heated, remove the tins. Spray with non stick spray (or mist with EVOO).  Scoop into the the muffin cavities.

Bake for 30 mins for larger muffins (stoneware), about 25 min for regular sized muffins or 15-16 min for mini muffins.

enJOY.