Jul 31, 2024
Buttermilk + Fonio Cornbread
For this cornbread, I adapted my own personal recipe that uses finely ground yellow cornmeal to make for a gluten free option of the quick bread that still remains true to its roots. The tang of the buttermilk works great with the nutty sweet flavor of fonio, and this cornbread finds itself smack dab in the middle of being just sweet and savory enough for anyone on either side of the cornbread debate.
Feel free to also add mix-in ingredients like jalapeños or green chile, bacon, cheese, and corn kernels. If you use yellow cornmeal, your cornbread will be more golden in color, but white cornmeal works just as well.
10 Min Prep
45 Min Cook
6 Servings
by: Yolele
Ingredients
- 1 tablespoon neutral flavored oil or cooking spray
- 1 cup cornmeal of your choice
- 1 cup Yolélé fonio flour
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- 3 teaspoons baking powder
- 2 cups buttermilk
- ⅓ cup melted and cooled butter + 2 tablespoons room temperature butter
- 1 large egg, beaten
Preparation
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Step 1
Preheat oven to 375℉. Coat an oven safe baking pan or dish with cooking spray or oil and set aside.
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Step 2
In a large bowl, mix all of the dry ingredients together until well incorporated.
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Step 3
With a rubber spatula or whisk, add the wet ingredients into the dry, mixing to remove any large clumps. The batter should be thick, but fluffy and light and not stiff.
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Step 4
Pour your batter into the baking dish and place into the oven. Bake for 30-40 minutes or until a toothpick comes out clean in the middle. For the last 5 minutes, raise the oven temperature to 425℉ and carefully rub cornbread with the additional butter to darken the crust. Let cool or serve immediately.
