Sunday, January 29, 2017

No Flour Cornbread


2 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
2 cups buttermilk (I used goats milk)
1⁄4 cup butter


Preheat oven to 425°F.

Put first 3 ingredients in mixing bowl and whisk together. Lightly beat the eggs and combine with the milk. Combine the wet ingredients with the dry ingredients.

Put butter in well-seasoned 10-inch cast iron skillet and put in oven until the butter melts. Swirl to coat bottom and sides. Pour extra into the batter and mix.

Pour entire mixture into the skillet.

Place skillet on middle rack of oven. Bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).

Remove from oven and invert skillet over serving plate.

Original recipe used 1/4 cup bacon grease instead of butter. If using butter, adding about 1/4 tsp salt might be better.

Adapted from