My husband is not keen on cornbread, he'll eat it once in a while but not a lot. I grew up with the old southern cornbread eaten at every meal, literally. So I was so happy to run across this recipe and to be able to convert it to gluten free without any problems. I've made my mini skillet of cornbread many times but always seem to make a little too much! This was prefect!
Ingredients
- 2 1/2 tablespoons salted butter , melted
- 1/4 cup milk
- 1 large egg
- 1/4 cup + 1 tablespoon plain (not cornmeal mix) yellow cornmeal
- 1/4 cup all purpose flour (I use Pillsbury Gluten Free)
- 1 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Heat the oven to 400 degrees F (200 degrees C). Let skillet if using one get hot. This makes for a crispier crust.
- In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.
- In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.
- Add the liquid mixture to the cornmeal mixture and stir just until the flour is moistened.
- Pour batter into small greased pan (I used a mini cast iron skillet) and spread evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Thant's all friends and it is so good, a little crunchy on the top just the way I like it.
Thanks for stopping by y'all and please cone again soon!
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