Southern Gluten-Free Cornbread

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 cup medium grind cornmeal

1 ⅓ cup ultrafiltered milk

Squeeze of lemon juice

1 cup gluten-free all-purpose flour

2 tbsp sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs

¼ cup butter, melted and cooled to room temp

2 tbsp butter

Directions

Glass Baking Dish method:

Preheat the oven to 375 degrees F. and spray an 8x8 baking dish with olive oil spray and set aside.

Whisk the cornmeal and buttermilk together and let it sit for 10 minutes.

In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.

Add the cornmeal mixture, eggs, and melted butter and stir well until thoroughly combined.

Pour into the greased pan and bake for 25 minutes, or until the center is set and a toothpick inserted into the center comes out clean.

Allow to cool for a few minutes, then cut into 12 slices and serve.

Cast Iron Skillet Method:

Preheat oven to 425 degrees F. and place a 10" cast iron skillet in the oven.

Follow the instructions to make the batter. When the oven is preheated, and the batter is mixed, remove the skillet from the oven and add 2 tbsp of butter. Don't skip the butter in the pan! It creates the perfect crust.

Swirl the butter around the pan, covering the sides and the bottom, until melted.

Pour the batter into the pan and bake for 20 minutes, or until lightly golden and a toothpick comes out clean.

Nutrition

• Calories: 165 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Cholesterol: 44 mg
• Sodium: 284 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 4 g