Cast Iron Skillet Cornbread

 

Cast Iron Skillet Cornbread

1 cup 1:1 gluten free flour
1 cup cornmeal
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs lightly beaten
1 cup buttermilk or whole milk with 2 teaspoons lemon juice added
8 tablespoons unsalted butter, melted

Mix dry ingredients in medium mixing bowl. In a separate small mixing bowl, beat eggs and add buttermilk or whole milk with lemon juice added. The lemon juice curdles the milk which makes the milk turn sour like buttermilk. Preheat oven to 375 F. While oven is preheating, melt butter in an 8 or 9 inch cast iron skillet. Add milk and egg mixture to dry ingredients. When butter is melted, remove from oven and brush sides of pan with butter. Pour remaining butter into batter, stirring batter quickly. Pour batter into cast iron skillet and bake for 25 to 30 minutes.Light, crumbly in a god way, nice crust but not too hard or crunchy. According to both Gary and I, this is the recipe for cornbread we both prefer.