We like our cornbread a little sweet here in New England. If you like a more
Southern-style cornbread, feel free to cut down on the sugar.
1 1/2 cups yellow cornmeal
1 1/2 cups Gluten-Free Multi-Purpose Flour
1/4 cup buttermilk powder
2 tablespoons King Arthur Cake Enhancer, optional
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
5 tablespoons melted butter or oil
1/2 cup brown sugar
1 1/2 cups water
1 tablespoon vinegar, cider or white
3 large eggs
Heat the oven to 375 degrees F. Lightly grease a 9-inch square pan.
Whisk together the cornmeal, Gluten-Free Multi-Purpose Flour, buttermilk
powder, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.
Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.
Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients
about 1 cup at a time; after each addition, scrape the bottom and sides of the
bowl, and beat for 30 seconds on medium-high speed.
Once all the dry ingredients have been added, beat on medium speed for an
additional 2 to 3 minutes.
Spoon the batter into the prepared pan. Use your wet fingers to gently smooth
the surface. Let the cornbread sit for 10 minutes.
Bake the cornbread for 25 to 30 minutes, until it's golden brown, about
3 to 4 minutes beyond the point where a toothpick inserted into the center comes
out clean. The internal temperature of the finished bread should be 190 degrees
Remove the bread from the oven, cool 5 minutes, and serve warm.
Hands-on time: 17 to 25 min | Baking time: 25 to 30 min | Yield: about 12 servings