"It's almost Superbowl season" Cornbread

I made chili this weekend (which with some adjustments might wind up here but I am still looking for a superb recipe) and realized that I haven't tried to make cornbread since I was diagnosed Celiac. Well problem solved! This is probably better than any "gluten-loaded" cornbread that I ever made.

1 1/2 cups stone-ground cornmeal
1/2 cup sorghum flour
1/2 cup cornstarch
1/3 cup rice flour
2 teaspoons guar gum
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 large eggs beaten
1 1/2 cups buttermilk*
4 Tbsp butter, melted
1 14 oz can whole kernel corn, drained or 2 cups fresh or thawed frozen corn kernels

*To make buttermilk when you don't have any, you can make a substitution. In 1 cup of milk add a Tbsp of lemon juice and let it sit in the fridge for 10 minutes. Increase amounts but keep the ratio.

Position oven rack in center of the oven. Preheat oven to 425F. Grease an 8-inch square baking pan.

In a large bowl, combine all the dry ingredients and stir with a whisk. Stir in the eggs, buttermilk and the butter. Mix until smooth. Fold in the corn kernels. Pour into the pan. The original recipe says that here you should loosely over the pan with aluminum foil and bake for 25 to 30 minutes which I tried but then the middle of the bread didn't cook as quickly. Next time, I'd leave the foil off but I'd check it at 15-20 minutes.

It is cooked when a wooden skewer that is inserted into the middle comes out clean.

Remove from oven, let cool, and cut into squares.

Yurm!

Recipe courtesy of Blackbird Bakery.