You couldn't tell that this wasn't normal cornbread, and it was simple enough for my 9 year old to do most of it himself. :) For the Culinary Quest.
Definitely yes, this is fantastic! It's moist with a fine crust and very flavourful. I don't find powdered buttermilk here, so I used one tablespoon canola lecithine instead, and it worked very well. One cup of water was enough - maybe because my sorghum flour seems to be a little different from what you get in the USA. This definitely is a very easy way to have a quick, tasty gluten free bread that doesn't taste gluten free at all :) Thanks for posting, Paula!
Made for Turning Over a New Leaf (Diabetes Forum).