GF BUTTERMILK CORNBREAD
1 ½ cups Stone Ground Yellow Corn Meal
½ cup Corn Flour
2 Tbsp Baking Powder
1 tsp Salt
2 Tbsp Sugar
1.5 cups Buttermilk, room temp
½ cup Butter, melted
2 Tbsp Organic Lard, Butter, or Coconut Oil
2 Tbsp Bacon, diced
4 Tbsp Jalapeno Pepper, chopped (optional)
Heat oven to 400 degrees along with a 10-inch skillet in the oven. Cast iron is better.
Combine the buttermilk and corn meal in a bowl and set aside for 15-20 minutes to hydrate.
Combine corn flour, baking powder, salt and sugar in a separate bowl.
In a third bowl, beat the eggs until frothy and combine with melted butter.
Add the eggs and butter to the cornmeal and buttermilk and then add all the wet ingredients into the dry, mixing briefly.
Add the lard and diced bacon to the skillet and heat in the oven for 5 minutes.
Remove skillet from oven and fill 3/4 with batter. Optionally, sprinkle chopped peppers on top. Bake for 25-30 minutes until fully cooked and brown around the edges. Remove from oven and cool for ten minutes before slicing and serving.
Other examples below