Ingredients

1/2 tablespoon unsalted butter, or bacon fat, softened, plus 8 tablespoons, melted

4 large eggs

3 cups buttermilk

3 cups yellow cornmeal

1 cup GF flour

1 tablespoon plus 1 teaspoon baking powder

1 tablespoon sugar

2 teaspoons salt

1 teaspoon baking soda

 

Instructions

Preheat the oven to 375?F. Grease a 9 x 13-inch baking dish with the 1/2 tablespoon softened butter.

Combine the eggs, buttermilk, and 8 tablespoons melted butter in a large mixing bowl; whisk to combine. In a large bowl, add the cornmeal, flour, baking powder, sugar, salt, and baking soda; whisk to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30 to 40 minutes. Remove the bread from the oven and allow it to rest for 5 minutes before cutting into squares and serving.

Makes 16 to 20 servings

* we use Better Batter Gluten Free Flour for our recipes

* we got this recipe from Emeril’s website

.