Super Bowl Sunday Recipes: Gluten Free Brown Sugar Cornbread

Ingredients

yield: six

• 4 tablespoons (1/2 stick) butter
• 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
• 6 1/2 ounces (1 1/4 cups) brown rice flour
• 2 teaspoons baking powder
• 1/2 baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons maple syrup
• Non-stick cooking spray or vegetable oil for the pan

Procedures

1. Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
   
   
2. I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
   
   
3. In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
   
   
4. Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
   
   
5. Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
   
   
6. Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.