Source: The Gluten Free Pantry, alternate recipe on side of packet.

Modifications: Used 1/4 Xantham Gum + 1/4 cup water to replace 1 egg. Oven time cut down by approx. 10 minutes.

Batter type: Stiff and sticky, slow-moving lump.
Delish. Deevine. Only trouble? We tipped it out of the pan too soon, as it should be served hot with ice cream. Unfortunately, I misjudged the gooey/heat ratio and a good chunk of the bottom stayed behind. I don't care. It is just that good.

The insides are very gooey and the edges got crusty. Not great finger-food as they're a bit sticky, but very good.

Ideal: Make a big batch for Thanksgiving or Xmas and serve to the family with vanilla ice cream. We certainly will.

Recipe details below the cut…

Preheat oven and lightly oil pan (try being generous, it might work better).

Combine wet ingredients. Add contents of packet and ginger. Beat on low for ~1 minute or until combined and smooth.

Pour into pan and bake. Check as early as 20 minutes, but should not go beyond 30. Look for a clean cake tester.

Allow to cool, but serve warm with whipped cream or ice cream. Serves 12–or however you usually divide your 8×8s.

For a less crunchy version, do what the packet actually says (*blind moment*) and use 1/3 molasses with 2/3 buttermilk. We don't keep buttermilk on hand so I wouldn't have been able to do it anyway. Oh well.