Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. It is traditionally made with cornmeal and no flour or sugar, so it is naturally gluten-free from the start.
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
We used yellow cornmeal (which we toasted first to bring out its potent corn flavor) and, veering from tradition, added a small amount of sugar to enhance the natural sweetness of the corn. Creating a cornmeal mush by moistening the toasted...