Southern Wheat-Free Cornbread Recipe

Directions:

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.