We have enjoyed this modified gluten free version of Sue Gregg’s blender batter cornbread.
Ingredients:
Stage One
1 C buttermilk
1/4 C olive oil or melted butter
3 Tbsp honey
2 C gluten free corn meal
Stage Two
2 eggs
2 tsp gluten free baking powder
1 tsp salt
1/2 tsp cumin or cayenne pepper (optional, according to tastes)
Directions:
- Place stage one ingredients in the blender (wet ingredients first) and blend until thoroughly combined.
- Let mixture stand in blender a minimum of 7 hours, but over night is better. (I made batter in the evening for the next day’s supper.)
- Pre-heat oven to 350 degrees F.
- Place stage two ingredients in blender with batter. Mix until ingredients are combined.
- Grease square baking pan and pour in batter.
- Bake for 25-35 minutes until edges are golden brown and toothpick inserted in middle comes out clean.
- Serve hot with butter and honey.
Some variations:
Blue corn meal adds a little fun and color to this recipe.
Stir in some whole cooked corn into the batter prior to cooking for more flavor and texture.
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