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.
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
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.