 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1.1 ounces gluten-free all-purpose flour (about 1/4 cup; such as bob's red mill) |
1 cup cornmeal |
1 tablespoon sugar |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup low-fat buttermilk |
1 tablespoon olive oil |
1 large egg |
Directions:
1. Place an 8-inch cast-iron skillet in oven; preheat oven to 425°. Weigh or lightly spoon 1.1 ounces gluten-free all-purpose flour (about 1/4 cup; such as Bob's Red Mill) into a dry measuring cup; level with a knife. Combine flour, 1 cup cornmeal (such as Bob's Red Mill), 1 tablespoon sugar, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Combine 3/4 cup low-fat buttermilk, 1 tablespoon olive oil, and 1 large egg in a separate bowl, stirring with a whisk until blended. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moist. Remove skillet from oven, and coat well with cooking spray. Spoon batter into prepared pan. Bake at 425° for 20 minutes or until lightly browned. Remove skillet from oven; invert cornbread onto a plate. Cut into wedges, and serve immediately.
|
|