Makes about 2 dozen sticks. Difficulty
1 cup yellow cornmeal 1 cup gf flour 1 Tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1 large egg white 2-1/4 cups buttermilk 3 Tablespoons vegetable oil
Preheat the oven to 450°F. Place 2 well-seasoned cornstick molds in the oven to preheat for 10 to 15 minutes.
In a large bowl, whisk cornmeal, flour, baking powder, baking soda and salt. In a separate bowl, whisk eggs, buttermilk and oil until smooth. Make a well in the dry ingredients and add wet ingredients. Stir well with a whisk until smooth.
Remove molds from the oven and brush them with oil. Spoon about 1-1/2 tablespoons batter into each depression. Bake for 12 minutes, or until deep golden on the bottom and golden with darker spots on the top.
Invert the cornsticks onto a wire rack and let cool. Brush crumbs from molds and repeat process.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.