There is nothing better than a piece of warm southern cornbread with butter melted on top. We make cornbread all the time at our house because it so easy to turn into a gluten free recipe. Over the years I have tweaked this recipe to make it perfect. It has a little sweetness, lots of corn flavor, and that crispy, carmelized, outside texture that you have to have on cornbread! The trick to the best cornbread is to preheat your skillet in a 400 degree oven for about 15-20 minutes while you are preparing your batter. This is what will create the carmelized outer crust.
Here's what you will need for this recipe:
* 10" cast iron skillet
* 1/2 c sugar
* 1 c gluten free all purpose flour - I use Bob’s Red Mill
* 1 c corn meal I use Bob’s Red Mill
* 1/2 tsp baking soda
* 1/2 tsp salt
* 2 eggs
* 1 c buttermilk
Directions:
Preheat oven to 375-400 degrees. Place your skillet in oven to preheat. Cream together the 1 stick of melted butter and sugar. Add eggs one and a time and combine. Add the salt and baking soda. Add the buttermilk. Now mix in the two cups of flour until combined. The mixture will be thick. Let batter sit while you prepare the hot skillet. Remove hot skillet form oven and add the 3 tbs of butter to the pan. make sure the entire pan gets coated in butter. Pout batter into pan and bake at 375-400 degrees for 20-25 minutes. Cornbread will be golden brown on top and toothpick should come out clean. Flip cornbread out on to cooling rack and let cool before cutting.