FDP Cookbook : Side Dishes : Cornbread - Gluten Free
(submitted by pamster )

Ingredients

1 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1 cup buttermilk
2 tsp. olive oil
1 tsp. sugar (optional)
1 cup corn - fresh, canned, thawed frozen(optional)

Directions

Preheat oven to 450.
Combine all the dry ingredients in a medium bowl.
Beat the buttermilk & egg together in a smaller bowl.
Combine the liquid mixture w/ dry ingredients with a few swift strokes. Don't beat too much.
Gently stir in the corn.

Heat a 10 inch baking dish (heavy or cast iron skillet if you have either of these) in the oven for 5 minutes.
When pan is hot add the olive oil and swirl to cover bottom of pan.
Pour batter into sizzling pan.
Bake for 10 minutes until a knife inserted into the center comes out clean.
Cool in the pan for 5 minutes. Finish cooling out of pan on a rack.

- When I make this cornbread for cornbread dressing at Thanksgiving I add a few tablespoons of chopped fresh rosemary and/or sage