You may use 2 cups cornmeal instead of the amaranth flour/corn flour/cornmeal combination, but if you do, the cornbread will be a bit grittier, and you’ll have to be more careful testing for doneness to make sure the centre is cooked through — cornmeal won’t cling to a toothpick like wheat flour will, and it’s easy to think the bread is done before it really is.
It is definitely worth separating the eggs to give the bread a bit of lightness.
If you like cornbread as a savory, this is also delicious if you leave out the sugar and grate in some zesty cheese or some diced pickled jalapeno peppers -- or both.
1 cup cornmeal (medium “normal” cornmeal)
1/2 cup corn flour (like fine cornmeal)
1/2 cup amaranth flour
1/4 cup flaxseed meal (optional)
2 tbsp potato starch
2 tbsp sugar
1 1/2 tsp baking powder
2 eggs, separated
1 tsp xanthan gum
1 cup buttermilk
1/2 tsp baking soda
1/2 cup vegetable oil
Preheat oven to 400F. Grease an 8” square baking pan.
In a large bowl, stir together corn flour, cornmeal, flaxseed, potato starch, sugar, and baking powder. In a medium bowl, beat egg whites until stiff but not dry.
In a small bowl, beat together egg yolks, xanthan gum, buttermilk, baking soda, and vegetable oil. Combine dry ingredients with wet ingredients. Stir until just moistened. Fold in beaten egg whites. Pour into prepared pan.
Bake at 400F for 20 to 25 minutes, until the cornbread tests done in the centre and in any cracks on its surface.
Makes 9 pieces. In Canada, johnnycake is traditionally served with butter and maple syrup or molasses.
