gluten free cornbread in a cast iron pan it wasn't quite cooked in the middle. This time it was perfect. Click the link for the recipe. This time I added one small can of diced mild green chilies to the batter. I preheated the oven to 425 F and melted the butter in the pan. (I increased the butter to 4 tablespoons). I cooled the butter slightly and added it to the mixed ingredients. I poured the cornbread mixture into the cast iron pan, placed it in the oven and turned down the heat to 375 F and baked it for 35 minutes.
After the farmer's market today, I am almost completely sold out of leaf plates and mini vases and several serving bowls. Thank you to all of you for your support of my pottery endeavors. I brought a group of my new driftwood baskets to the market and they were very well received. I even have a future commission for a very large driftwood basket and several other commission pieces. More about those later. Thanks for reading and for all your comments.