Recipe: Moosewood Restaurant Southern Wheat-free Cornbread

SOUTHERN WHEAT-FREE CORNBREAD

"This is the kind of no nonsense cornbread, using cornmeal and buttermilk as its basic ingredients, that is popular in southern and mid-Atlantic states. It is moist, muffin-light, slightly sweet, and completely wheat-free and gluten-free -a real plus for people with wheat sensitivity and gluten allergies.

Use freshly ground fine cornmeal for the best results. Quaker brand yellow cornmeal also works fine. Avoid the coarsely ground cornmeal sometimes sold in bulk in health food stores. For an interesting low gluten, wheat-free variation, replace 1/2 cup of the cornmeal with the equivalent amount of rye flour."

2 cups yellow or white cornmeal
1/2 cup boiling water
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 large egg
2 tablespoons canola or other vegetable oil
1 1/4 cups buttermilk

Preheat the oven to 375 degrees F. Oil a baking pan (see Note) and set aside. In a medium bowl, stir together 1/2 cup of the cornmeal and the boiling water. The cornmeal will become mushy and then stiff. Set aside.

In a large bowl, sift together the remaining 1 1/2 cups of cornmeal, the sugar, salt, baking powder, and baking soda.

Beat the egg into the cornmeal mush and stir in the oil. Whisk in the buttermilk to make a thin batter. Add the liquid ingredients to the dry ingredients, whisk just until the batter is smooth, and immediately pour it into the prepared pan.

Bake until the center of the cornbread is slightly rounded and firm and the edges are golden brown (see Note). Cook for 20 minutes or more before serving.

NOTE: Bake in a square or round baking pan or in a cast-iron skillet: For an 8-inch square or 9-inch round pan, bake for 35 to 40 minutes; for a 9-inch square or 10-inch round pan, bake for 25 to 30 minutes.

Makes 12 to 16 Pieces (6-8 servings)
Source: Moosewood Restaurant Daily Special by Moosewood Collective