Skillet Cornbread (Gluten Free)
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Yield
Ingredients
1 1/2 C. Glute-free Flour
1 1/2 C. Cornmeal
1/4 C. Sugar
2 t. Baking Powder
1 t. Baking Soda
1 t. Salt
2 Eggs
1 1/2 C. Milk (Buttermilk Whole Milk, Almond Milk)
6 T. Unsalted Butter
Preparation
Preheat the oven to 400°. Grease a medium-sized cast-iron skillet (or 8x8 baking dish) with bacon grease or butter, and place inside the oven while you prep the other ingredients.
In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.
Melt the butter and let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is cool, add it to the wet ingredients.
Pour the wet ingredients into the dry and stir gently together with a wooden spoon or spatula. Don’t over-mix but let everything become incorporated.
Remove the heated skillet (or baking dish) from the oven and pour the batter in. Turn the oven down to 350°and bake for 25-30 minutes, or until the top is brown and an inserted toothpick comes out clean.
Let cool slightly before slicing and serving.
