Gluten-Free Cast-Iron Skillet Cornbread

At our facility at 1700 Alta Vista Drive Suite 100 in Columbia SC, we only mill corn and oats. We do not process wheat in our facility. 

I'm starting out with the usual modern recipe format of lengthy pontifications (SEO and all that).

When compiling the ingredients for any scratch recipe for cornbread, I think of 2 types of things that go into the mix: the dry side and the wet side. On the dry side I include the cornmeal, flour, baking powder, baking soda, salt, and sugar (which I never use). On the wet side are the eggs and milk, and sometimes maple syrup and melted butter. If you go that route, remember any browned butter must be cooled down before it goes on the wet side.

The full recipe works great in a 14" diameter skillet. The half recipe works great in a 9" diameter skillet (or thereabouts). The batter is loose. If you're using cast iron, you want it pretty hot when you add the batter. I get my skillet to the edge of smoking. The skillet should be greased really well (I like A LOT of melted butter in the bottom of my skillet). DO NOT OVER-MIX YOUR WET AND DRY INGREDIENTS. You can use a variety of dairy products, but I've decided buttermilk is the one for me. I also discovered that this recipe works well with fine cornmeal or even corn flour, but the cooking time is slightly lengthened. At any rate, the toothpick test is the best way to know the cornbread is done and will turn out of the cooking vessel easily. I turn mine out onto a pizza peel and cut it with a pizza cutter. That way I can cut it but get it back into the skillet in one piece with a steady hand This is nice for presentation and to keep it warm for awhile.

Serves 6 or more. Recipe can be halved.

Ingredients

• 2  Cups Coarse White, Coarse Yellow, or Coarse Blue Cornmeal (fine cornmeal or even corn flour work also).
• 1 tsp. Salt
• 2 tbsp. baking powder
• 1/2 tsp. baking soda
• 2 cups buttermilk
• 2 large eggs
• 1 to 2 tablespoon butter

Equipment

•  Preheat oven to 450 degrees. Melt 1/2 tablespoon (thereabouts) of butter in a 14 inch diameter cast iron skillet on the stovetop. Use low heat on the skillet until your batter is ready to pour to prevent scorching. Note: a muffin tin may be used instead of a skillet. A tin should not be preheated, and the cooking time is shortened. Always use a toothipck test! 
• Combine 2 Cups Coarse White, Coarse Yellow, or Coarse Blue Cornmeal in a large mixing bowl with 1 tsp. salt, 2 tsp. baking powder, and ½ tsp. baking soda. Whisk thoroughly to combine.
• In another bowl, combine 2 cups of buttermilk and 2 eggs. Whisk thoroughly to combine.
• Add the dry mixture to the wet, whisking as you combine. If the mixture isn't rather loose, add more liquid. If the mixture is too loose and watery, whisk in cornmeal a tablespoon at a time until it thickens.
• Pour the mixture into the hot skillet. It should sizzle. Place skillet into oven in the center rack. Bake in the oven for approximately 20 minutes, or until the top turns lightly golden brown. A toothpick should come out clean and dry.
• Serve with however you like.
• Freeze the leftovers if you have any.

Enjoy!