1teaspoonsugar (increase to 1 tablespoon if you like a sweeter cornbread)
1 1/2cupswell-shaken buttermilk(355 ml)
Position a rack in the center of the oven and preheat to 375ºF (190ºC).
Place the butter in a 10" oven-proof skillet and set the skillet in the oven to melt the butter, about 5 minutes.
In a large bowl, whisk together the oat flour, rice flour, cornmeal, baking powder, baking soda, sugar, and salt. Whisk well to eradicate lumps. Add the eggs and buttermilk, and whisk until just combined.
Remove the pan from the oven, swirl to coat the sides with butter, then pour the melted butter into the batter, whisking quickly to combine.
Scrape the batter into the buttery, hot pan, and spread evenly. Bake the cornbread until golden on top, and a toothpick inserted into the center comes out clean, 30-35 minutes.
Let the cornbread cool for at least 20 minutes; the bread is still cooking from residual heat. Cut into wedges and serve warm. Extras can be kept airtight at room temperature for up to a few days. Toast in a toaster oven before enjoying.
Adapted generously from Deborah Madison's Vegetable Literary.This yields a moist, springy bread flecked with nubby bits of stone-ground cornmeal that holds together beautifully without the use of gums or starches. I credit the copious amounts of butter and buttermilk for its lovely texture.It is just the thing to serve (warm and slathered with butter and a flutter of sea salt) with a bowl of soup or chilli, or to turn into Gluten-Free Cornbread Stuffing with Chestnuts, Leeks, and Chanterelles.If you don't have sweet white rice flour (mochiko), you may need to add 1/4-1/2 teaspoon xanthan gum to help the bread hold together.I like to bake this in my 10-inch round cast iron skillet, but it should also work in a 9-inch round pan or skillet, or an 8- or 9-inch square pan.All ounce measurements are by weight.Nutritional values are based on one of eight servings.