Today it is really, really cold here. So I decided it was time to make Oyster Stew for my husband and a big pot of Beef Vegetable Soup for me. I am also allergic to shellfish so no Oyster Stew for me.

To go with the stew and soup, we MUST have cornbread. This is my first try at Gluten Free Buttermilk Cornbread and I am very happy with the results. It is really good and light and tastes like non-Gluten Free Cornbread. And, that is a good thing.

  • 1 cup cornmeal
  • 1/3 cup gluten free flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

Preheat oven to 400 degrees. Add the oven, a 8 inch iron skillet with shortening (I used bacon grease) to preheat.

Mix the dry ingredients in a medium sized bowl. Add the egg and buttermilk. Mix thoroughly.

Pour into preheated skillet and bake for 20 minutes. I took mine out after 15 minutes and it was perfect. Depends on your oven.


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Mother/Step-Mother of 5 (Blended family), Grandmother of 9 precious grandchildren - 7 stateside and 2 in London. Cooking is my passion and stress release, Lived in the Charleston, SC area all my life, love to travel to England and Italy.
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