Gluten-Free Buttermilk Cornbread

I use this cornbread to serve on top of a spicy chili or marinara sauce.
Ingredients:

• 1 1/2 cups yellow cornmeal (stone-ground)
• 1 tablespoon honey
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups buttermilk or whole milk
• 2 large eggs
• 2 tablespoons unsalted butter

Directions:

Heat the oven to 450-degrees.

In a medium mixing bowl combine 1/2 cup boiling water with 1/2 cup cornmeal creating a cornmeal mush.

In a small bowl; combine remaining 1 cup cornmeal, baking powder, salt and baking soda.

Whisk in the buttermilk, honey and eggs into the cornmeal mush.

Place the butter in a metal 9-inch-square pan, put the pan in the hot oven until butter melts. Remove from the oven and carefully swirl around in pan to coat. 

Add the excess butter into the wet ingredients and then incorporate the dry ingredients.

Pour the batter into the pan and bake for 18-20 minutes until sides start to pull away from the sides and the top is golden brown.

Turn the cornbread out onto a cooling rack and allow to cool 5-10 minutes. Serve.