In the South, cornbread is traditionally gluten free as is. No wheat flour is used in the recipe, only white cornmeal, shortening/lard, clabber, leavening and sometimes an egg. This is not because wheat flour was unavailable but because wheat was reserved for other purposes. This recipe is more like a cake rather than true cornbread. I'm sure it is tasty, but is not authentic. No, Rob, it's surely not authentic Southern-style cornbread. But as you say, that doesn't mean it isn't tasty, right? :) PJH

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