Wednesday, September 7, 2011

Super Moist Buttermilk Cornbread


gluten free cornbread in pan

I bought a cute little cornbread pan, so I had to make cornbread.

It was my first time making cornbread, but not my first time eating cornbread.
Sometimes, cornbread can be too dry, that's why I usually shy away from it.
When I found this recipe, I was delighted because it is not only exceptionally easy to make and gluten free,  it is also very tasty and moist.

You can make a sweet version or a savory version, or divide the batter in half and make both. The recipe also freezes well.

Eat the cornbread warm out of the oven, or toasted the next day with a nice pat of organic butter.
There are only 5 ingredients in the recipe, and it only requires hand mixing.
We enjoyed our savory cornbread with  homemade tomato soup.

Ingredients

3 cups  buttermilk
3 cups organic non- GMO cornmeal
5 eggs, beaten
3 tbsp. olive oil
1/4 cup pure maple syrup OR 1/2 cup sun dried tomatoes in oil

Directions
Mix together the buttermilk and cornmeal. Let soak in the refrigerator for 8-12 hours. ( overnight or all day)

In the morning  ( or after work), preheat oven to 450°
Mix the eggs, olive oil, and either maple syrup or sun dried tomatoes to the soaked cornmeal/buttermilk mixture.  Pour mixture into a well greased rectangular dish and bake for 30-40 minutes. Cut into squares and serve with fresh creamy sweet butter.


***  Don't have buttermilk?  Use milk, kefir or yogurt instead.











10 comments:

  1. I love cornbread especially when paired with a bowl of chili. This recipe sounds great. Yummy!

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  2. This sounds good Judee, I really like that addition of the sun-dried tomatoes. Thanks!
    Suzi

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  3. Judee, I'm so glad you posted this to Foodie Friday! I've NEVER made cornbread!! I'm going to try this next week. Thank you. Have a great weekend!
    http://www.homesandbabies.com
    http://notyourordinaryrecipes.blogspot.com

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  4. I agree, cornbread is great with chili but it also as a side for almost any bean related recipes. This looks great and I think I will try it with my red bean and rice soup recipe. Thanks Judee!
    Carol

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  5. I just love your new corn bread pan, it looks great. We just love cornbread and your recipe looks so good! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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  6. Where did you find that very cool and practical pan? Some of my family is newly gluten free so I especially appreciate this new twist on cornbread.

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  7. This looks fantastic! I agree, dry cornbread is so frustrating - this recipe looks so yummy! Love that pan, too. :)

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  8. It's definitely becoming cornbread weather and nothing better than a hot soup and moist cornbread! Great recipe! I also love your new cornbread pan. So cool!

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