Cornbread, Gluten-Free

Art of Gluten-Free Baking
Special equipment needed
-9″,10″, or 11″ cast iron skillet or an 8"x8" or 9"x9" baking pan

1 C (130g) gluten-free corn flour (like masa harina)
1 C (115) gluten-free corn meal (I like medium grind)
2 tsp-3 TBL granulated sugar (or none at all–you choose amount based on how sweet you want it to be)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large or extra large eggs
3/4 C yogurt or sour cream (170g)  (dairy or dairy substitute)
3/4 C milk (180ml) milk substitute)
2 TBL butter (or butter substitute)

Preheat oven to 425 degrees. When oven is heated to temperature, place butter in skillet and place skillet in oven to preheat and to melt the butter.

As skillet is preheating, in a large bowl, mix together corn flour, corn meal, baking powder, baking soda, sugar and salt.

In a medium bowl, whisk together eggs, yogurt, and milk unti fairly smooth. Add egg mixture to corn mixture and mix with a large spoon until combined.

Carefully remove hot skillet from oven. Butter should be melted. Carefully swirl butter around the skillet to make sure it covers bottom of pan fully. Pour batter into skillet. Place skillet back into oven and bake for about 20 minutes–until top is golden brown and bread is firm. The top will have cracked a bit–that’s fine. Remove from oven and cool in skillet on top of stove.

Cut into wedges and serve. Makes a great accompaniment to soup or chili! Can also be cut into cubes (when cool) and used for Thanksgiving dressing or stuffing.