Gluten Free Corn Bread

I have become a fan of Elana's Pantry. Elana cooks with almond flour and coconut flour because she cannot eat gluten, and she also uses agave syrup instead of sugar for its low glycemic index, and grapeseed oil instead of butter as a healthy fat. I was jonesing for some cornbread today, so after perusing the gazillion online recipes for cornbread to get a feel for the wet/dry proportions people typically use, I set out to make my own with Elana's star ingredients. It went so well - I love this cornbread even more than the kind that has wheat flour. It is moist and the texture is fantastic. Here is what I did:

1/2 cup grapeseed oil (or you can use melted butter)
1/2 cup agave syrup (or sugar)
1 cup buttermilk
2 eggs
1 cup coconut flour (or regular flour)
1 cup corn meal
1/2 tsp baking soda
1/2 tsp salt

1. Combine the wet ingredients in mixing bowl. Beat to whip the eggs into the other ingredients.

2. Add the dry ingredients and beat until just combined. It can have a few lumps.

3. It will have a thick texture, like cornmeal mush.

4. Transfer to a square baking dish you've coated with cooking spray. Smooth down the top - it's not going to smooth down much as it bakes so do a better job of it than I did.

5. Bake at 375 for about 35 minutes or until a toothpick inserted in the middle comes out clean.

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