This golden-topped cornbread bakes up thick and just-sweet, with fine cornmeal giving it that classic hearty crumb and buttermilk keeping every square moist and tender. Whisking the wet ingredients separately before folding them into the dry mix is what gives this loaf its signature tight, even texture without overworking the batter. Pouring the batter into a screaming-hot skillet is the real trick here — it's what creates that deeply caramelized, crackly crust along the bottom and edges. Once it's out of the oven, a five-minute rest is all it needs before you're slicing into nine perfect squares. It's a comforting side that pairs with just about anything, and it fits neatly into a lower-sodium way of cooking since you're the one controlling exactly how much seasoning goes into the bowl.
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Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan or 10-inch cast iron skillet and set it in the oven while it preheats.
Whisk together the cornmeal, gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
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