Gluten Free Cranberry Cornbread
1 cup (8 fluid ounces) buttermilk, at room temperature
8 tablespoons (112 g) unsalted butter, melted and cooled
2 eggs (100 g, weighed out of shell), at room temperature
1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1 cup (132 g) gluten free yellow cornmeal, ground in a blender or food processor to a finer consistency
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar, plus about 2 tablespoons (about 24 g) more for sprinkling
1 cup (100 g) fresh whole cranberries, plus about 2 tablespoons (about 15 g) more for sprinkling
2 tablespoons (14 g) confectioners’ sugar (optional)
Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a medium-sized bowl, place the buttermilk, butter, and eggs, and whisk to combine well. Set the wet ingredients aside.
In a large bowl, place the flour, xanthan gum, cornstarch, cornmeal, baking powder, salt, and 3/4 cup granulated sugar, and whisk to combine well. In a small bowl, place the cranberries and optional confectioners’ sugar, and toss to coat the berries in the sugar. Add 1 cup of the cranberries to the dry ingredients and toss to coat. Add the buttermilk mixture to the large bowl, and mix until just combined. The mixture will be thick but soft and not at all stiff.
Transfer the mixture to the prepared loaf pan and smooth into an even layer. Using a sharp knife or other sharp edge, score the loaf by slicing 1/4-inch deep horizontally, from one short end to the other. Scatter the remaining 2 tablespoons cranberries evenly on top of the loaf and press them down about halfway to ensure they adhere to the batter. Sprinkle the remaining 2 tablespoons granulated sugar evenly on top of the loaf.
Place the pan in the center of the preheated oven and bake for 45 minutes. Rotate the loaf in the oven and continue to bake for about 15 minutes or until the top of the loaf springs back when pressed gently in the center and a toothpick inserted comes out mostly clean. Allow the loaf to cool in the pan for 5 to 10 minutes before transferring from the pan to a wire rack to cool completely. Slice and serve.