Moist Gluten-Free Buttermilk Cornbread

(Just like Grandma would have made if she were gluten intolerant)

Soak cornmeal in the buttermilk overnight on the counter.  Preheat the oven to 425°.  Melt the butter in the pan while gathering remaining ingredients,  I like it to brown a little.  Mix remaining ingredients into cornmeal quickly, and. . .  

1 ½ c. cornmeal                

2/3 c. oat flour (I put gluten-free rolled oats in the food processor for 2 minutes)

1/3 c. almond ‘flour’ (Trader Joe’s is the cheapest place I’ve found for this)

1 ½ c. full fat buttermilk

2 tsp. baking powder

½ tsp. salt

½ tsp. baking soda

2 eggs

¼ c. butter

. . .pour into hot pan (on top of butter). Bake until set, a bit hollow sounding with slightly browned edges, about 20 minutes.  Serve hot or warm with honey butter. 

It is very good the next day cut open and fried in a bit of butter or coconut oil.