It’s a cornmeal-only cornbread, that gives you a great corn flavor that happens to be gluten-free. It’s sturdy, lightly sweet, and comes together pretty quickly for a cornbread that’s good on its own, or crumbled up into stuffing!

Ingredients:

• 4 tablespoons unsalted butter, melted and cooled
• 2 eggs, room temperature
• 1/4 cup honey
• 1 3/4 cup buttermilk, room temperature
• 2 cups coarsely ground yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined – really beat the eggs well to brake them up so you don’t get bits of scrambled eggs in the bread!

Add the buttermilk and mix well again.

Add the dry goods and mix again until well combined. I thought the batter seemed alarmingly liquid-y at this point, but it firmed up just fine while baking.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test.

At 25 minutes when I took mine out of the oven and jostled the pan it looked like it jiggled a bit, but a toothpick came out clean so I called it done, and (when it had cooled and I checked it out later) it was, indeed, baked through.

Serve warm, or cool in the pan before slicing.

Old-Fashioned Cornbread

From the Gluten-Free on a Shoestring book.

• 4 tablespoons unsalted butter, melted and cooled
• 2 eggs, room temperature
• 1/4 cup honey
• 1 3/4 cup buttermilk, room temperature
• 2 cups coarsely ground yellow cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined. Add the buttermilk and mix well again. Add the dry goods and mix again until well combined.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test. Serve warm, or cool in the pan before slicing.