3/4 cup buttermilk

1/2 cup butter, melted

1/2 date syrup

2 eggs

1 cup cornmeal

1 cup flour (we have also used 1/2 c sorghum flour and 1/2 c GF oat flour)

1 tsp baking soda

1/2 tsp salt

Whisk together wet ingredients. Next, add dry ingredients all at once and stir just until blended together evenly.

Pour into 9-in dish and bake at 375 for 35 minutes.

Enjoy!

Tags: date sweetened cornbread, gluten free cornbread
posted on January 26th, 2012