Classic cornbread recipe made with soaked flour and meal. This Southern treat is gluten-free, easy to digest, and delicious for breakfast or a side dish with dinner.
Mix the buttermilk (or soured raw milk), lime water, corn meal and flour in a bowl. Cover with a cloth and leave on the counter overnight or for a minimum of 12 hours. You may soak as long as 24 hours.
Preheat oven to 350 °F/ 177 °C
In a mixing bowl, beat the eggs well. Add melted butter, maple syrup, baking powder and sea salt.
Blend this mixture into the bowl with the soaked corn flour/meal to form the bread batter.
Pour batter into a 9X9 greased pan. Bake at 350 °F/ 177 °C for one hour or until a knife inserted in the middle comes out clean.
Remove from oven and let cool for 10 minutes. Slice and serve. Refrigerate what you won't use in two days. This bread freezes well too!