1/3cup71 g gluten free medium grind cornmeal (Bob’s Red Mill)
7/8cup132 g Carla’s Gluten Free Self-Rising Cake Flour Blend (see recipe link above)
1tablespoongranulated sugar
1/2teaspoonssalt
For the Wet Ingredients:
2large eggs
1-1/4cupsbuttermilk
1/4cupneutral-flavored oil
4tablespoonsunsalted buttermelted
Instructions
Preheat the oven to 425ºF; butter a 9 x 9-inch square baking pan.
In a medium-size bowl whisk together the dry ingredients.
In a different medium-size bowl, lightly beat the egg. Using a silicone/rubber spatula fold in the buttermilk, oil, and melted butter. Pour the wet mixture into the dry mixture and fold together.
Scoop the batter into the prepared pan and bake on the center shelf for 30 minutes or until the center springs back once lightly pressed. (The crust cracking is not an indication of it being thoroughly baked.)
Remove the pan from the oven and transfer to a wire rack to cool. When you can easily handle the cornbread, slice and serve, topped with butter or buttery spread.