Will's Cornbread

the trick is preheating the buttered cast-iron frying pan

2 cups cornmeal
1 cup gluten-free flour
2 Tbsp sugar
1/4 tsp xanthan gum
1 tsp baking powder
t tsp baking soda
2 tsp salt
2 eggs
1 1/2 cups buttermilk (Make with milk or substitute: premix 1 1/2 cups milk substitute with 1 Tbsp cider vinegar and let sit a few minutes)
1/2 cup butter, melted in the cast-iron frying pan

Do not turn the oven on yet.
Mix the milk substitute with cider vinegar and let sit. Melt the butter over low heat.
Mix the dry ingredients in medium bowl. Beat eggs with the milk & vinegar, then add the butter. Pour into the dry ingredients and mix well. Set it aside, just while the oven heats. the GF flours will benefit from a bit of a soak.
Preheat the oven to 375F with oiled cast iron pan set in the middle to heat it up.
When the pan & oven are hot, carefully pour the batter into the pan and place in the middle rack. Bake 40 minutes until browning a little and cooked in the middle.
Serve with butter & maple syrup.

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