Corn is gluten-free. This is a very easy recipe and I prefer the recipe using all corn meal and no flour - it happens to be gluten-free. Both options pack lots of wholesome corn flavor but the all-corn, gluten-free version has a heartier texture. I show both versions in my pictures below.
adapted from The Art of Simple Food by Alice Waters
¾ cup all-purpose flour
1 Tablespoon sugar (optional)
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 ¼ cups buttermilk
4 Tablespoon butter (melted)
Plus an additional tablespoon butter for pan
*TO MAKE GLUTEN-FREE use ALL CORN MEAL:1 ¾ cup corn meal would replace the 1 cup corn meal and ¾ cup all-purpose flour.
Preheat the oven to 425 degrees.
Put a tablespoon of butter in an 8-inch or 9-inch baking dish or cast iron skillet. I also lined the pan with parchment. Put the pan into the oven while the oven is pre-heating.
Mix together in a large bowl all the dry ingredients (corn meal, flour (if using), sugar, baking powder, baking soda, and salt).
Pour the buttermilk into a 2-cup measuring cup and then add the egg and whisk so that buttermilk and egg are combined.
Make a well in the dry ingredients, pour the buttermilk & egg mixture and whisk or stir until well mixed and smooth. Stir in the 4 tablespoons of melted butter.
Pour batter into the hot pan (make sure to distribute the 1 tablespoon butter that has melted in the pan) and bake for 15 minutes or until cornbread is brown on top and a toothpick inserted in middle comes out clean.