Gluten Free Cornbread

Servings: 8	Preparation: 40 Minutes
Equipment	Tools
Stove Oven	8" Cast Iron Skillet Large Mixing Bowl Mixing Bowl Whisk Spatula Liquid Measuring Cups Dry Measuring Cup Measuring Spoons
Ingredients: 8
1 cup Gluten Free Flour (King Arthur - no xanthan gum) 1 cup Yellow Cornmeal (Arrowhead Mills - organic, non GMO) 3 tsp Baking Powder (Rumford - non aluminium) 1/2 tsp Salt 1/2 cup Buttermilk 1/4 cup Sugar 2 Large Eggs 1/2 cup Butter (melted)

Pre heat the oven 375°F. Whisk flour, cornmeal, baking powder and salt together in a large bowl. Mix together eggs, sugar and buttermilk in a separate bowl. Melt 1/2 cup butter in the cast iron skillet and pour 1/4 cup of the melted butter into the egg, sugar and buttermilk mixture, leaving the remaining 1/4 cup to coat the skillet. Add the wet ingredients to the dry and whisk together well. Set the batter aside for 5 to 10 minutes for the baking powder to activate. The batter should rise a little in this time. You want a cake batter like consistency so if your batter is too thick add more milk. After the batter has rested pour it into the greased cast iron skillet. Let the skillet sit on the stove over a low heat for 1 to 2 minutes to form a crisp bottom crust. Put the skillet in the oven and bake for 25 minutes checking after 20. When the crust is nicely browned and firm and a toothpick in the center comes out slightly crumby but not wet, remove from the oven and let cool.