I absolutely LOVE cornbread. This one is technically gluten free (make sure your cornmeal is actually gluten free) and so good! I make it in my cast iron skillet, but you can do it in a small cake pan too.
Tools you'll need:
1 10" cast iron skillet or 9 x 9 in. square brownie baking dish
Preheated oven to 425 degrees
whisk
Large mixing bowl
1 Medium mixing bowl
Rubber spatula
Measuring spoons
Measuring cups
Liquid measuring glass
Ingredients:
2 room temperature eggs
2 Tbs unsalted butter
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1-1.25 Cups buttermilk (or put 1 Tbs vinegar/lemon juice and fill the rest of the way with whole milk)
2 Cups baking ground yellow cornmeal
3-4 Tbs honey
3-4 Tbs sugar
1 14 oz. Creamed corn
Instructions:
Preheat the oven to 425 degrees with the cast iron skillet in the oven.
In the large mixing bowl, place all wet ingredients and whisk together until well mixed.
In the medium mixing bowl, mix together the dry ingredients until well mixed and add them to the wet ingredients. Using the rubber spatula, fold the dry ingredients into the wet until just combined. Don't over mix as it will cause the cornbread to be too dense.
Pull the cast iron skillet out of the oven, place the butter in the skillet and use it to grease all sides and bottom of your cast iron skillet. If you're using a bake dish, melt the butter and add it to the batter and grease the bake dish. Pour the batter into the cast iron skillet, scraping the sides with the rubber spatula. Bake in the oven for about 15-20 minutes. It is done when it is no longer jiggly and springs back when lightly pushed in the center. If it feels hard or dense, it was baked too long.
If you like a bit of savory flavor in your cornbread, add 1/2 - 1 cup shredded cheddar, minced jalapeno, bacon, etc.!
Mangia!
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