Gluten-free Buttermilk Cornbread

Description
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Ingredients

 * 2 cups gluten free flour
 * 1/2 cup 2-tablespoons sugar
 * 1-1/2 tablespoons baking powder
 * 1 teaspoon baking soda
 * 2 cups white cornmeal
 * 1 cup buttermilk
 * 1/2 cup milk
 * Three eggs
 * 1/2 cup olive oil
 * 1/2 teaspoon salt

Directions

 * Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).

Preheat oven to 425-degrees.

Sift together dry ingredients, add cornmeal.

Mix together wet ingredients.

Add to dry ingredients and mix well.

Pour into greased 9 x 13-inch pan, smooth.

Bake at 425-degrees for 25 minutes.

Variations: Add chopped nuts or crystallized ginger.

Recipe makes 20 biscuits.