Adapted from a recipe by Patsy Watkins via Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
¾ cup sweet rice flour
¼ cup corn starch
½ tsp. Xanthan gum
1 Tbsp. gluten-free baking powder
2 Tbsp. sugar
½ tsp. salt
¼ tsp. baking soda
1 ½ c. buttermilk (or almond milk soured with ¼ tsp. apple cider vinegar)
1 egg, beaten
¼ cup canola oil
¾ cup frozen corn kernels, thawed
¾ cup grated cheese
2 Tbsp. butter or canola margarine
Preheat the oven to 375 degrees. Put the butter or margarine in a 9” X 9” cast-iron skillet or baking pan and place it in the oven until the butter is melted.
In a large bowl, sift together the flour, cornstarch, Xanthan gum, baking powder, sugar and salt. Add the cornmeal and mix well. Add the grated cheese and mix until the cheese is coated with the dry ingredients.
In another bowl, mix the buttermilk and baking soda. Add the beaten egg and the canola oil and mix thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the liquid ingredients with the dry with as few strokes as possible. Pour the batter into the hot pan and bake for 25 minutes.
Cool for about 20 minutes before cutting.
Serves 6 – 8