Gluten-free Skillet Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon of salt
- 1/4 cup of sugar
- 1 1/4 cup of coarsely ground cornmeal
- 3/4 cup of gluten-free flour blend (i used storebought but you can use your own mix)
- 3 teaspoons of baking powder
- 1 1/3 cup of milk
- 2 eggs, lightly beaten room temperature
- 8 tablespoons of unsalted butter melted
- Carbohydrate 0.46865625 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (39g)
- Sodium 1162.74 mg
- Sugar 0.46865625 g
- Trans Fat 0 g
- Calories 2 calories
Pre-heat oven to 425 deg Fahrenheit (220 deg Cel)Place the cast iron skillet in the ovenIn a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt and baking powderWhisk in the milk, eggs and butter until well combined, leaving 1 tablespoon of butter for the skilletRemove cast iron skillet from the oven (carefully! It's hot!) and reduce oven temperature to 375 deg Fahrenheit (180 deg Cel)Spread the remaining tablespoon of melted butter all around the top surface of the skilletPour cornbread batter into the skillet, and place it in the center rack of the ovenBake for 25 to 30 minutes, or until a toothpick inserted in the center comes out cleanAllow cornbread to cool for 10 to 15 minutes before slicing.Serve warm with butter and a drizzle of honey
