Buttermilk Corn Bread

Name: Buttermilk Corn Bread
Ingredients: 9.1 ounces certified gluten-free stone-ground cornmeal (about 1 1/2 cups); 2.6 ounces white rice flour (about 1/2 cup); 1.05 ounces tapioca flour (about 1/4 cup); 1.3 ounces potato starch (about 1/4 cup); 2 tablespoons sugar; 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups low-fat buttermilk; 1/3 cup canola oil; 1 large egg; Cooking spray

13 ingredients

3 steps

Ingredients

9.1 ounces certified gluten-free stone-ground cornmeal (about 1 1/2 cups)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
2 tablespoons sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/3 cup canola oil
1 large egg
Cooking spray

Directions

1

Preheat oven to 400°.
2

Weigh or lightly spoon cornmeal, flours, and potato starch into dry measuring cups; level with a knife. Combine cornmeal, flours, potato starch, sugar, and next 4 ingredients (though baking soda) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
3

Pour batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 400° for 25 minutes or until edges are lightly browned. Cool 10 minutes in pan on a wire rack. Serve warm, or cool completely on wire rack.