Gluten-Free Sweet Corn Bread

I made another GF cornbread from here and it was thrown away. I made this last night and for my non GF husband and I, we were blown away. Bobs flour, added 1tsp salt and because I'm scared of too much sugar I only used 1/3 cup. Oh, and I only had a little milk so I had to use buttermilk too. I spread it in an oiled 10 inch iron skillet. It was wonderful, perfect and I had to take pictures!

My family all liked this one! I used a paleo flour mix of almond flour, coconut flour and tapioca for the gluten free flour mix.

Big Hit at the nhood cook out. I used yellow cornmeal and buttermilk instead of 2% milk.

I used buttermilk in place of the milk. I used the Cup4Cup brand of gf flour. It was delicious. My non gf family even loved it and didn't know that it was gf.

Very tasty! Also, very moist! Next time I will put in 1\2 can creamed corn! Could also cut the sugar in half if desired.

I made this last night and even though I made it, even I couldn't tell it was gluten free. I did only put 1/3 c. of sugar in, and added 1/2 t. of salt, and baked it in an iron skillet. My husband couldn't tell it was g/f either. We both really enjoyed it with some black bean chili. It's very light and fluffy. By far the best g/f cornbread recipe on here, but probably if you prefer the sweeter version, like I do.

I made this with yellow cornmeal and buttermilk in a 9 inch cake pan (I don't know what a n 8 x 13 pan is). Next time I will add about 1/2 tsp of salt. Otherwise, this recipe is a keeper.

I added 1 tsp salt and used Bob's red mill cornmeal and gluten free flour