Saturday, March 28, 2015

Old Fashioned Buttermilk Cornbread (Gluten Free)

Like many people out there I have a spouse who is wheat sensitive. This cuts a lot of foods out of the rotation,  but one bread does get to stay. Buttermilk Cornbread is a Southern staple and one of the first things I learned to bake as a youngster. The gluten free advantage is an advantage these days, for me and many others. It doesn't take a lot to be successful in baking cornbread and requires few tools that you probably already have (or should have).
   One of the more necessary items to make cornbread is a seasoned cast iron skillet. This is the perfect implement to make cornbread in, as well as other foods) and is something every kitchen should have. That's about it for implements. See?
   Let's take a second to talk about the star of the show, the cornmeal. Just about any cornmeal will do, but the Southern go to for cornbread is white cornmeal. It is lighter than yellow and produces a better product in my opinion. Personally, I like a nice stone ground and unbolted (also called Old Fashioned) cornmeal. Unbolted cornmeal is unsifted and has a grittier texture and a slightly larger grind. It also contains all of the grain, leading to a tastier cornbread. If your local market doesn't carry unbolted, stone ground cornmeal, don't worry. Any white cornmeal will do. Or you can order online through any number of sources, like Amazon. (I like the folks at Weisenberger Mills in KY. I've used their products many times over the years). Just don't get confused and use a cornbread mix. These all contain wheat flour.
   While you can use vegetable shortening as your fat of choice, I prefer lard. It's moderately healthier than most vegetable shortenings, but it adds an extra layer of flavour to the finished product. Taste is everything.

Buttermilk Cornbread

2 1/4 Cups White Cornmeal
2 Cups Buttermilk
1/4 Cup Lard or Shortening
1 1/2 tsp Baking Powder
1 tsp Baking Soda
2 Eggs
1 1/2 tsp Salt

Preheat oven to 450 degrees. Place skillet in oven to heat up while preheating.
Add dry ingredients to a mixing bowl and whisk together.
Beat eggs into buttermilk.
Remove heated skillet from oven and drop lard into hot skillet, allowing it to melt.
Add wet ingredients to dry and whisk till blended. Add 3 Tbs melted lard to mixture and whisk till incorporated, (keep at least 1 Tbs of the melted lard in the pan to help the cooking).
Pour ingredients into still hot pan and give a short shake to even out the mixture.
Place in oven and bake for 20 minutes or till golden brown.
Remove from oven and remove cornbread from skillet to a plate.
Cut and serve!

Makes 8 single servings.

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