Franklin Farmersâ€TM Marketâ€TMs Trish Lingo of Beaverdam Creek Farm I like making this cornbread in the fall and winter. I experimented with recipes that donâ€TMt use flour until I found one I liked. I prefer cornbread without flour and many of our customers are gluten intolerant. Ingredients:
1 teaspoon sea salt
1/2 teaspoon baking soda
1 egg
1 1/2 cups buttermilk (We think  Hatcher Dairy's buttermilk  is the best!)