Gluten Free Buttermilk Cornbread Recip
white rice flour
non-gmo corn meal
aluminum free baking powder
unrefined sea salt
Preheat the oven to 350 degrees.
In a large mixing bowl whisk all of the dry ingredients together, except the baking powder.
Add the melted butter, buttermilk, eggs and honey, stirring well to combine.
Let the mixture rest for 10 minutes before adding the baking powder.
Bake in an 8x8 baking dish for about 25 minutes or until a light golden brown and the middle is just firm to the touch. I usually use a pie plate to make cornbread in and cut the pieces into wedges.
Tip: If you're using very course cornmeal, throw the dry ingredients in a high powered blender first, like a Vitamix or Blendtec, for a smoother texture.