Cornbread - Northern Style

Right after I had my baby last summer my mother came to help out.  One night she was making vegetable soup and asked me what I wanted with it.  I told her I wanted cornbread.  Before I had a chance to tell her what recipe I normally used she adapted one and had it mixed up.  I was a little leary, but need to remember to have better trust in my mother since it was, perhaps, some of the best cornbread I have ever eated, GF or not.  I planned to blog about it then but we ate it all.  The same thing happened every time I cooked it.  This time I took the time to take the photo before we ate so now you can see how yummy it looks.  You must try this recipe!  By the way, if you aren't familiar with "Northern" vs. "Southern" cornbread, Northern is sweet whereas Southern is more savory.

Cornbread - Northern Style (printer friendly recipe)

(adapted from America's Test Kitchen Family Cookbook)
1 1/2 C rice flour mix
1 C yellow cornmeal
2 heaping tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 tsp xanthan gum
1 cup buttermilk (or substitute - almond would be good here)
1 14 oz can corn, drained
1/4 C packed brown sugar
2 large eggs
1 stick unsalted butter, melted & cooled.

1. Preheat oven to 400-degrees and make sure the rack is in the middle.  Grease well and 8x8 square baking pan.
2. Combine the dry ingredients together in a large bowl.  In a food processor, process the buttermilk, corn, brown sugar and eggs until combined, about 5 seconds.
3. Gently fold the buttermilk mixture into the dry ingredients then fold in the melted butter just until combinded.
4. Pour into the prepared pan, making sure to smooth the top.  Bake until a deep golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 35 minutes.

So pretty

5. Let bread cool in pan for at least 10 minutes (if you can wait that long) until dumping out (which we don't do -- it just stays in the pan)