Gluten Free Cornbread

Cornbread is a staple American comfort food. But when going out to Southern dining, or even just at home, a Gluten-Free option doesn't tend to be available. And, really, it's perfect to make Gluten-Free. It's already rough and gritty, so it covers up any weird texture that may come with the Gluten-Free flour.

1 cup cornmeal (GF)

1 cup Gluten-Free Flour (I used Cup4Cup here, but I prefer Bob's Red Mill Baking Flour normally)

1/4 cup sugar

1 tablespoon Baking Powder

1 teaspoon salt

1/2 cup oil

1 egg

1/3 cup sour cream

1/3 cup buttermilk

2 tablespoons water

Preheat the oven to 400 degrees Fahrenheit. Oil and line a 9-inch cake pan.

Mix together the cornmeal, flour, sugar, baking powder, and salt.

Now mix in the oil and the egg. Slowly add in the buttermilk and the sour cream. If the batter seems thick, add in the water a little bit at the time. Note, though, that it should be a thick batter.

Pour the batter into the baking pan, make sure to spread it out evenly.

Bake for about 20-25 minutes- so that you can stick a toothpick in it and it'll come out clean.