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 to 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.

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.