This cornbread is very different from mixes that come in a box. The cornmeal adds a rustic grit to every bite along with a pleasing corn flavor. Baking in a cast-iron skillet allows the bottom and edges to be pleasantly crunchy with a moist interior but will taste just as nice made in a round pan. This is enjoyable warm from the oven with honey drizzled on top or toasted after being stored in the refrigerator for a “just baked” flavor.
- 1 cup rice flour
- 3/4 cup cornmeal–Bob’s Red Mill
- 2 TBS coconut sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 TBS buttery spread
- 2 beaten eggs
- 1 cup rice milk
- 1/4 cup buttery spread
- Preheat oven to 400 degrees.
- Mix dry ingredients in medium bowl.
- Melt 1 TBS vegetable spread in cast-iron skillet on stove top or 8-9 inch round baking pan in oven, being careful not to burn the vegetable spread. It takes about 3 minutes. Swirl to coat bottom of pan.
- In a small bow, lightly mix eggs, add milk and 1/4 cup melted vegetable spread, combine together. Add this to the flour mixture stirring until moistened. Immediately pour batter into hot skillet or baking pan and bake for 15-20 minutes until it pulls away from edge of pan and is firm when lightly pressed in the middle.
