Gluten-Free Southern Cornbread

1 cup Self-Rising Gluten-Free Cornmeal

3 Tbs. All-Purpose Gluten-Free Flour (I used Tom Sawyer's)

1 Egg, beaten

2/3 cup Buttermilk

1 Tbs. Water

1 Tbs. Shortening, melted  (Spectrum Shortening is my brand of choice)

  • In a bowl, add the self-rising cornmeal and flour. Stir with a whisk to combine.
  • In a separate bowl, add the beaten egg, buttermilk, water and melted shortening or oil. Mix well.
  • Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened.
  • Preheat oven to 400°F.
  • Grease an 8 or 9-inch baking pan (my grandmother always used a cast iron skillet).
  • Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and wooden toothpick inserted near the center comes out clean.
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