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Flourless Corn Bread - 10 Inch

Cummulative Rating

Servings
Makes 1-10 inch cornbread
Difficulty
Easy
Ingredients

4 Tablespoons unsalted butter
3 cups white gf cornmeal
2 teaspoons cream of tartar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk
4 large eggs, lightly beaten
Directions
Preheat oven to 450°F.

Melt butter in a 10 inch skillet in oven.

Meanwhile, in a large bowl, combine cornmeal, cream of tartar, salt and baking soda.

In a separate bowl, whisk buttermilk and eggs together. Add egg mixture to dry ingredients, stirring until blended.

Remove skillet from oven and swirl so that butter coats all sides of skillet. Pour melted butter into batter and stir just until blended.

Pour batter into hot skillet and bake for 35 minutes or until lightly browned and cornbread springs back when touched in center.

Invert cornbread onto a rack and let cool completely.
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Reviews

Posted By Member: Wendy Washington
Posted Date: 1/2/2007

This was easy to make and very good!

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