Prep 5 mins
Cook 35 mins
This is so easy you won't believe it! It's a remake of an old favorite. We love this with butter and tomato slices. Or with butter and onion slices. Or both. Or with butter and fruit preserves. Or with molasses. We just LOVE it however we can get it!
- 1 cup gluten free cornmeal
- 1 cup buttermilk
- 1 egg
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon vegetable oil
- Preheat oven and medium iron skillet to 400*F.
- When the skillet is hot, mix all the ingredients, adding the baking powder last.
- Add the tablespoon of oil to the middle of the skillet and pour the batter into the center of the hot oil.
- Bake about 35-40 minutes until the top is very brown and crisp-looking. The hardest part of this recipe is to get the bread done in the middle. If you you let it get really brown and crisp on top, the center will be perfect!
I like this recipe - it reminds me of the cornbread they served in the cafeteria circa 1970. I am guessing this is a traditional cornbread recipe that happens to be gluten free rather than a modern adaptation. You can toast the leftovers.
Just made this skillet cornbread for the first time and it looks delicious. Now for the taste-test....YUMMY!!!!
NOTE: I substituted buttermilk for almond milk w/melted butter and added a hint of agave and honey to pacify my sweet-tooth:-)