Skillet Cornbread
Marla Hingley
Find your old cast iron skillet, and let's make some cornbread!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
- 1 cup GF cornmeal fine grind
- 1 1/4 cup milk or milk substitute
- 3/4 cup soy flour
- 1/4 cup tapioca flour
- 1/3 cup sugar
- 1 1/2 tsp xanthan gum
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/4 cup vegetable oil
Set oven to 400°F. Once preheated, place a well greased (with vegetable oil) cast iron skillet into oven for 10 minutes.
In a bowl, mix cornmeal and milk and let sit for 10 minutes to allow cornmeal to soften.
In another bowl, whisk together all dry ingredients and set aside.
To the cornmeal mixture, add the egg and oil and mix well. Then mix in the dry ingredients and stir until just combined.
Remove skillet from oven and carefully pour in batter, then return to oven for 20-25 minutes, or until done.