Mama Lynn's Cornbread (Gluten-Free)

American South
Gluten-Free Cornbread

Adapted to be gluten-free, from a traditional American cornbread recipe from my grandmother, Elsie Lynn. A 10-inch, preheated cast iron skillet is the baking pan of choice for traditional cornbread, but almond flour browns quickly, so a pie pan may be more suitable. You can use buttermilk powder if you don't have actual buttermilk - add 4 tablespoons to the dry ingredients in step 2, then add 1 cup water with the egg in step 3. Yogurt or sour cream can replace the buttermilk in a pinch. You can also add 1 tablespoon white vinegar to a cup of milk to mimic buttermilk in cooking.
1 cup almond flour
1 cup cornmeal
4 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup buttermilk
3 tablespoons butter, melted

optional additions
1/2 cup corn kernels
1/4 cup finely diced jalapeno peppers
1 Preheat over to 375°F.

2 Mix together flour, corn meal, sugar, baking powder, and salt.

3 In separate bowl, beat the egg with buttermilk, then add to the flour mixture along with the melted butter. Stir well. Add optional corn or peppers, if using, and stir to combine.

4 Spread the batter in an oiled, preheated 10-inch cast iron skillet. Alternatively, you can cook in a pie plate, but don't preheat.

5 Bake in oven for 30 to 35 minutes or until the edges are lightly brown.

6 Serve hot with butter.

servings  use metric
original recipe yield: 6 Servings

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