WHEAT-FREE CORNBREAD

WHEAT-FREE CORNBREAD image

Number Of Ingredients 9

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2 cups yellow cornmeal ( substitute 1 - 1 and 1/2 cups white fine cornmeal for a lighter bread)
1/2 cup boiling water
1 tablespoon sugar (Adjust to preference, I add 1/3 cup sugar for company).
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 large egg
2 tablespoons canola or other vegetable oil
1 1/4 cups buttermilk

Steps:

1. Preheat the oven to 375 degrees F. Oil a baking pan (see Note) and set aside. In a medium bowl, stir together 1/2 cup of the cornmeal and the boiling water. The cornmeal will become mushy and then stiff. Set aside. 2. In a large bowl, sift together the remaining 1 1/2 cups of cornmeal, the sugar, salt, baking powder, and baking soda. 3. Beat the egg into the cornmeal mush and stir in the oil. Whisk in the buttermilk to make a thin batter. Add the liquid ingredients to the dry ingredients, whisk just until the batter is smooth, and immediately pour it into the prepared pan. 4. Bake until the center of the cornbread is slightly rounded and firm and the edges are golden brown (see Note). Cook for 20 minutes or more before serving. Note: Bake in a square or round baking pan or in a cast-iron skillet: For an 8-inch square or 9-inch round pan, bake for 35 to 40 minutes; for a 9-inch square or 10-inch round pan, bake for 25 to 30 minutes. http://www.recipelink.com/cookbooks/1999/0609802429_4.html