Gluten Free Skillet Cornbread

Ingredients

• 2 T sugar
• 1 egg
• 1 1/4 cups milk
• 1 T vinegar
• 1/2 cup butter, melted
• 1 cup high quality gluten free flour (I used Gluten Free Mama's Almond Blend)
• 3/4 cup gluten free cornmeal
• 1/2 tsp salt
• 2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/3 cup frozen corn (optional but recommended!)
• 1 T butter for greasing skillet

Instructions

1. Turn oven on to 400 degrees F.
2. Whisk together sugar, egg, milk, and vinegar.
3. Add butter and whisk until well combined.
4. Add dry ingredients and corn and stir with a spoon until batter is mostly smooth (a few small lumps is OK).
5. Put the 1 T butter into a 10" cast iron skillet (you can use a 9" cake pan if you don't have one) and set pan inside the oven. Watch the pan and remove as soon as the butter is melted.
6. When butter is melted, remove from the oven and swirl to coat the bottom of the pan and up the sides a little.
7. Pour batter into the skillet or pan and bake (be sure oven is preheated first) for 18-20 minutes, until edges are golden brown and/or toothpick inserted in center comes out clean.

https://thereislifeafterwheat.com/2016/05/gluten-free-skillet-cornbread/

© LifeAfterWheat 2016