This golden cornbread bakes up with a beautifully crisp, buttery edge and a tender, moist center thanks to a hot pan sear before the batter even hits the oven. Fine yellow cornmeal gives it that classic hearty crunch, while buttermilk keeps every bite rich and slightly tangy. A touch of sugar rounds out the flavor without making it overly sweet, striking that perfect savory-sweet balance cornbread lovers crave. Baked until deeply golden with edges pulling away from the pan, it slices into nine clean, sturdy squares perfect for pairing with chili, soup, or a smear of honey. It's a comforting, crowd-pleasing side that fits right into a vegetarian spread.
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Preheat the oven to 400°F (205°C). Place a 9×9-inch baking pan or 10-inch cast iron skillet in the oven while it preheats.
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, salt, and sugar until evenly combined.
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