Buttermilk Cornbread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
oven to 425
2 cup gluten-free flour
½ cup 2 tablespoons sugar
1 ½ tablespoons baking powder (4 ½ t.)
1 teaspoon baking soda
2 cup white cornmeal (Martha White is my preferred brand)
1 cup buttermilk
½ cup milk
½ cup vegetable oil
½ teaspoon salt
Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.
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