Took this cornbread to some friends last night for dinner and it was a real hit! They loved it so much they ask to keep the rest left over for later!
1 Cast Iron Skillet
1 1 / 4 Cups Bob Red Mills Gluten Free cornmeal
3 / 4 cup Bob Red Mills All Purpose Gluten Free Flour
1 /4 cup Sugar
1 Teaspoon salt
2 Teaspoons Baking Powder
1 / 2 Teaspoons Baking Soda
1 / 3 Cup Milk (I used Almond milk)
1 Cup Butter Milk
8 Tablespoons butter
Preheat Oven to 425 and put cast iron skillet in oven to heat up
Whisk in wet ingredients and all of the butter except 1 Tablespoon
Whisk in Dry Ingredients
(I also added one medium jalapeno without seeds to the mix)
Pour 1 Tablespoon butter into skillet and pour batter in and reduce oven to 375 and bake in center of oven for 20 to 25 minutes. (I have an electric oven so it took 25 min). Let set for about 15 min and serve right from the skillet.
Enjoy the Journey!
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