When it comes to cornbread I will always be a northern girl at heart. I have a southern style cornbread that I is naturally gluten free that my family loves, but it is a bit heavy for my tastes.
I prefer my cornbread light and fluffy, and more cake like. Light and fluffy cornbread is what I grew up with. It is the kind that contains more flour than cornmeal, and contains a little sugar. You know the kind that makes a true southerner cringe.
A true southerner would never put sugar in their cornbread, and good southern cornbread has little or no flour in it.
Well, I was recently determined to adapt my favorite northern style cornbread to be gluten free. It was actually pretty easy to adapt and turned out very well. My whole family enjoyed this.
How do you like your cornbread? Are you a northerner or southerner?
Northern Style Gluten Free Cornbread
- 2/3 cup rice flour
- 1/3 cup cornstarch
- ¼ cup sweet rice flour
- 3 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- ¾ cup cornmeal
- 1/3 cup sugar
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup shortening (yes I know it is not healthy, but it makes it turn out better)
- 1 egg
- Preheat oven to 400 degrees.
- Combine rice flour, cornstarch, sweet rice flour, baking powder, xanthan gum, cornmeal, sugar, and salt.
- Add buttermilk, shortening, and egg. Stir until combined.
- Pour batter into greased 8×8 pan or a hot cast iron skillet.
- Bake at 400 for 25-30 minutes or until done.