GLUTEN FREE CORNBREAD

Top of cornbread may brown a tad more than picture shown

INGREDIENTS:

1 /2 cup of oils of your choice:  any combination of EVOO, Coconut, butter, etc.

2/3 of sucanat or brown sugar

2 eggs

1 cup of buttermilk (don't buy any, just add 1 tsp of lemon juice or vinegar to milk and let sit 5 min)

1/2 tsp baking soda

1 cup organic cornmeal

1 cup GF flour blend

1/2 tsp salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt oils in large bowl or skillet.  Remove from heat and stir in sucanat (or brown sugar). Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.