Homemade Skillet Corn Bread
Author: Teffy Perk
Prep time:
Cook time:
Total time:
Serves: 16
- 8 tablespoons (110g) unsalted butter
- 1 cup (120g) stone-ground cornmeal or polenta
- ¾ cup (90g) all purpose or gluten free flour
- 2 tablespoons coconut flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons honey or maple syrup
- ⅓ cup coconut or rapeseed oil
- 2 eggs, beaten
- Preheat over to 200ºC / 375ºF, add your butter to a 8inch cast iron skillet and place in the oven while it heats.
- In a large bowl, whisk together the cornmeal, flours, salt, baking powder, and baking soda.
- Remove skillet from oven and pour melted butter into the bowl. Note: it’s fine for some butter to stay on the skillet.
- Whisk in the remaining ingredients until combined.
- Pour the batter into the skillet and place back in the oven.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Allow to cool for 15 minutes before serving.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/homemade-skillet-cornbread
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