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1 cup self rising corn meal mix
1 cup self rising flour
2 tablespoons sugar
enough buttermilk or 2% milk to make a thick, pourable batter.
Mix well and pour into an iron skillet that has been on an eye on top of the stove heating up the oil, so that when you pour in the batter it sizzles. Bake in a 420 degree oven until golden brown.
I loved that cake like corn bread, so much that at times I made it every night for dinner, and ate a piece with butter and white Karo syrup for desert.
Now that I can not eat the wheat flour, I have had to rethink the recipe. Tonight I decided to make some cornbread with some fresh blueberries in it because I had too many blueberries in the refrigerator.
Here is the new and improved, gluten-free corn bread:
1 cup yellow corn meal
1 cup white rice flour
1/8 cup powdered buttermilk
1/2 tablespoon baking powder
1/2 tablespoon xanthan gum
1/8 cup sugar
1/2 cup 2% milk or water
1 cup fresh blueberries
Mix all the dry ingredients in a bowl. Add egg and liquid, and stir until mixed well. Stir in blueberries. Pour into iron skillet that has been heating up on top of the stove with some olive oil in it, then bake in a 425 degree oven about 30 minutes, until browned on top. Serve with butter.
This version was pretty good. I think next time I will add a little salt to the batter, though, and see how that works.