I use a 9 x 13-inch baking dish to make this gluten free buttermilk cornbread so that it turns out thin. Then I can easily cube or tear them into little pieces to make cornbread stuffing. This recipe makes the most delicious cornbread stuffing I’ve ever made.
A buttery, gluten free cornbread recipe using buttermilk. You bake it in a large dish so that it low enough to make cornbread cubes for stuffing. It forms more crust, creating additional flavor.
1/2 cup (1 stick) unsalted butter, melted, divided
1 cup gluten free cornmeal
3/4 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe[https://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend/] (I used cornstarch, not tapioca flour)
1 Tablespoon granulated sugar
2 teaspoon gluten-free baking powder (Rumford's)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
2 large eggs
Preheat the oven to 400ºF. Add about 1-1/2 tablespoons of melted butter to a 9x13-inch baking dish. Using a basting brush or a plastic baggie used as a glove, spread the butter on the bottom and sides of the pan. Set aside the remaining butter.
In a large bowl, whisk together the dry ingredients (cornmeal, flour blend, sugar, baking powder, salt, and baking soda).
In a separate bowl, lightly whisk the egg. Add buttermilk and whisk to combine.
Add egg/buttermilk mixture to the dry mixture and whisk to combine.
Evenly distribute batter in the baking dish and bake on center shelf for 22 - 25 minutes or until a toothpick inserted into the center comes out clean or with 1 - 2 grains of cornmeal.