Gluten Free Cornbread is the PERFECT side dish for any holiday or weekend meal, made with cornmeal that's soaked in buttermilk then mixed with a few simple ingredients, ready in under 45 minutes!
Preheat the oven to 400°F. In a mixing bowl whisk together cornmeal and buttermilk. Let it sit for 10 minutes.
While the cornmeal soaks, in a separate bowl whisk together the gluten free flour, brown sugar, baking powder, baking soda, and salt.
Mix the buttermilk and cornmeal with the rest of the dry ingredients. Add eggs and melted butter, and mix everything together until well combined.
Add the cornbread batter to a seasoned cast iron skillet. Bake uncovered for 20-25 minutes, until the cornbread is golden brown and a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageStore at room temperature in an airtight container for 1-2 days. Refrigerate if you add any additional ingredients (cheese, vegetables, etc.) Refrigerate in an airtight container for up to a week. Freeze in an airtight container for 2-3 months. Cooking Tips
If you don't have a cast iron skillet, you can also make this in a baking dish. Adjust the baking time as needed.