I finally broke down and bought a gluten free flour. I have avoided baking since I have been gluten free because most recipes call for so many different flours that I do not have. I was making veggie chili and craving some cornbread. I found a recipe that looked pretty simple so I tried it out. Alex and I thought it tasted better than the regular kind so don't be afraid to make it even if you are not gluten free.
I believe it is a sin in the south not to make your cornbread in a cast iron skillet. If you have one, dust it off and pull it out, if you do not then it is time to invest in a kitchen tool you can pass on for generations to come!
It is so pretty outside right now that I just have to show you!
Nothing says chili and cornbread better than a cold day. Hope you enjoy!
- 1 cup white rice flour
- 3/4 cup stone-ground cornmeal
- 2 to 3 Tbsp. of sugar (if you are from the south just go ahead and put three, you know cornbread is supposed to be sweet)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp. butter
- 2 beaten eggs
- 1 cup milk
- 1/4 cup melted butter
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a medium bowl and set aside.
Melt the one tablespoon of butter in a 10 inch cast iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter int o the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.