Gluten free cornbread

I've been putting off the inevitable- gluten free baking. Not because I don't like baking; I actually love to bake. I just have been feeling overwhelmed with the whole gluten free cooking, and baking takes a lot more skill and research than I could muster right now. Between getting the house ready for sale and the baby, I rarely have time to cook dinner, let alone bake. I thought that my first foray into the realm of gf baking should be a relatively easy recipe.

It actually turned out fine. I merely substituted the all-purpose flour in the recipe and added xantham gum.

Enjoy!

Buttery cornbread ( I never said it was healthy...)
adapted from an Epicurious recipe

Ingredients:
1 1/3 cups coarse stone-ground yellow cornmeal
1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
3/4 t xanthan gum
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1 cup plus 2 tablespoons buttermilk
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted
1 large egg plus 1 large egg yolk, beaten to blend

Preparation

Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.

Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.