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Gluten Free Skillet Cornbread


Have I told you how much I love cornbread? Have you ever read all the ingredients on a box of cornbread?
It’s so easy cornbread sliceto make. I would bet you have all or most of the ingredients to make it. It’s hard to believe I ever bought a box of Jiffy! This is a gluten free version so it does require a gluten free flour for which I use coconut flour.  I have always used The Pioneer’s Woman’s Skilletrecipe but have recently been looking for more ways to be gluten free. So I adapted her recipe into my own Gluten Free Skillet Cornbread. I love cooking cornbread in my cast iron skillet given to me by my mother-in-law.
Skillet Cornbread
This recipe is so delicious, you won’t know it’s gluten free. I like to slather butter and drizzle honey on my cornbread and need to muster a lot of self control not to eat the whole pan! Bon appetite!




Ingredients
  1. 1 cup Yellow Cornmeal (Riverview Farms at the Main St market grows and handmills his own non-gmo corn)
  2. 1/3 cup of sifted coconut flour
  3. 1 teaspoon Salt
  4. 1 Tablespoon Baking Powder
  5. 1 cup Buttermilk
  6. 3/4 cup Milk
  7. 3 eggs
  8. 1/2 teaspoon Baking Soda
  9. 1/4 cup butter (You use a combo here or one or the other, but butter is the way to go)
  10. 2 Tablespoons butter
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine cornmeal, coconut flour, salt, baking powder and baking soda in a bowl. Stir together.
  3. Measure the buttermilk and milk in a measuring cup and add the eggs. Whisk together.
  4. Pour the milk mixture into the dry ingredients. Stir until combined.
  5. In your skillet, melt 1/4 cup butter. Slowly add melted butter to the batter to combine.
  6. Melt the remaining 2 tablespoons butter over medium heat in your skillet.
  7. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
  8. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

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