Cheddar and Black Pepper Cornbread
 
 
Ingredients
  • 3 cups (375g) gluten free all-purpose flour
  • 1 ½ teaspoons xanthan gum
  • ½ cup (100g) sugar
  • 1 cup (144g) cornmeal, preferably coarse
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1 ½ teaspoons (10g) salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups (150g) grated aged white cheddar
  • 8 ounces (240g) butter, melted and cooled to room temperature
  • 1 cup buttermilk, very cold, plus more for finishing
  • Cracked black pepper and Maldon (or other flaky) salt for finishing
  • For the Maple-Cayenne Brown Butter:
  • 1 stick (120 grams) unsalted butter, divided
  • 2 tablespoons maple syrup
  • ¼ teaspoon cayenne pepper
  • Few pinches flaky sea salt
Instructions
  1. In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, cornmeal, baking powder, baking soda, salt and black pepper. Stir in the grated white cheddar cheese.
  2. Place cold buttermilk and a medium bowl. Stirring constantly, stream in the melted butter until fully incorporated. Upon contact with the cold buttermilk, the butter will seize and form small clumps. Stir dairy mixture into dry ingredients until fully incorporated.
  3. Preheat oven to 350 degrees F. Press dough evenly into a greased 9 x 9-inch baking pan (I couldn’t find my 9 x 9-inch pan, so I used an 8 x 10-inch). Brush with a tablespoon or two of buttermilk and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 35 to 40 minutes. Let cool for 10 to 15 minutes before slicing and serving.
  4. To make the Maple-Cayenne Brown Butter: In a small saucepan, melt half the stick of butter over medium heat. Once melted, reduce heat to medium-low. Stir frequently, scraping up any bits from the pan. Once the butter foams, it will start to turn brown and smell nutty. Remove from heat and cool to room temperature. (Pop the butter in the fridge to speed up this process.) While it is cooling, leave the other half of the butter out to soften slightly.
  5. Whip softened butter with an electric mixer until fluffy. Gradually drizzle in the room temperature browned butter, maple syrup, cayenne and salt. Whip until combined. Chill butter in fridge until it is a semi-firm, spreadable consistency. Serve with Cheddar & Black Pepper Cornbread.
Recipe by Allons-Eat! at https://www.allonseat.com/cheddar-and-black-pepper-cornbread/