Ingredients
2 eggs
1/4 cup sugar
1 cup buttermilk
1 cup stone ground cornmeal
1/2 cup gluten-free all purpose flour
1/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 cup melted butter
1 Tbs. butter + 1 Tbs. oil.
Preparation
Beat eggs & sugar, stir in milk mixture. Combine & stir together all dry ingredients & add to egg mixture, mixing well. Stir in 1/4 cup melted butter. Remove skillet from oven & add the Tbs. of butter & oil, rotating skillet until bottom & sides are coated. Pour batter into skillet & place in oven. Bake 25 minutes…a toothpick inserted into center of cornbread should be clean & dry when removed. Allow to cool before attempting to cut & serve.
