Tonight my brother Steve's cornbread recipe earned the highest accolades possible from the husband. I quote, "This is the first gluten-free baked good you've made that gets two thumbs up." So...here is the recipe:
1/3 cup oil
1 cup buttermilk
1 1/2 cups corn flour
2/3 cup sugar
1/2 cup medium ground corn meal
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Preheat over to 375*. Combine dry ingredients together in a bowl. Pour buttermilk and oil into a liquid measuring cup. Pour into dry ingredients and stir. Mix in the eggs. Stir until smooth and pour into an oiled 9x13 baking dish. Bake for 15-20 minutes.
Although cornbread isn't really "my thing," it is my husband's. So for him to declare two thumbs up is quite an accomplishment. He has been slowly perfecting his own cornbread recipe over the past 13 1/2 years of marriage; I'm not sure he even needs/wants to fiddle with this recipe. It has a very sweet, nutty, corn flavor. Writing about it is making my mouth water, so I'm signing out to go snack on another piece!