Finally I have it down pat on how to make a moist gluten free cornbread. This was by far the best cornbread I have ever tasted. Heck it's blueberry cornbread, what could be better?
1 cup of gluten free baking flour
3/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 teaspoon of toasted paprika
1'/4 teaspoon of chipotle powder
3 medium eggs beaten slightly
1 cup of buttermilk
1/2 stick butter melted
1/2 cup fresh blueberries reserved
1 tablespoon of butter rubbed onto cast iron frying pan bottom and sides and put in oven to cure while oven preheats.
Next time I might add some orange zest to dry ingredients. Other than that, this is a winner. Photos of new work up next, worn out from Saturday market. Thanks for reading and for all your comments.