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In a medium bowl, whisk together the buttermilk, egg and oil. Mix well and set aside.
In a large bowl, add the flour mix, cornmeal, sugar, xanthan gum, baking powder and salt. Stir with a whisk until combined.
Add the wet ingredients to the dry mixture and stir with a spoon until no lumps remain.
Allow the batter to rest in the bowl for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
Grease an 8×8 baking pan with cooking spray. Set aside.
Pour the batter into the pan.
Bake the cornbread for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cornbread cool for 10 - 15 minutes in the pan on a wire rack. Cut into squares to serve.