Recipe

Perfect Southern Cornbread Recipe

	Celiac_ceahow_martine / All my dishes 1 month, 1 week ago This is gluten-free, but it is NOT CEAHOW-friendly or flour- or dairy-free. So I can no longer eat it, but my family still loves it. Prep:10m Cook:25m Servings:8	Celiac_ceah
	hot crumbly purecornflavor

Does this look good? Yeah! / Nope

Fans

midgelet

choclytcan

quaziefly

Ingredients

a 10" cast-iron skillet

1 t to 1 T cooking oil (do not add to the below ingredients; it's for the skillet)

1 1/2 c. corn meal

1/2 c. brown rice flour or sorghum flour

1/2 t. baking soda

1 t. sea salt

½ t. xanthan gum

2 eggs

1/2 can (3/4 c.) full-fat evaporated canned milk

1 1/4 c. plain yoghurt or buttermilk or sour cream

2 T. cooking oil

Directions

Preheat oven to 450; set rack to middle.

In a medium mixing bowl, combine the dry ingredients.

The oven should be hot now; put skillet into the oven.

In a separate, smaller bowl, whisk together the wet ingredients.

Skillet should be hot now; remove; add 1 t to 1 T oil, then put back into oven.

Pour wet into dry; stir only long enough to combine.

Remove skillet and immediately pour the batter into the hot oil. This will create a browned crust around the edges.

Put skillet back into oven and turn oven temp down to 350; cook for about 25 min., or until top is golden-browned.

What makes it "Southern"? I took this from a very lively, opinionated "Southern" cook's website:

1) NO SUGAR, please --- I'm Southern. If you're not and want to add it, go ahead, but to us, that's a sacrilege. Adding sugar makes it cornCAKE, and it also makes it "Northern" :)

2) It must be a cast iron skillet, in order to get it crispy on the outside and moist and tender inside. And don't use the silicone stuff for this - ouch!

3) Very little flour, and the most traditional recipes use no flour. [The gluten-free flour in this recipe maintains the traditional graininess while giving a slightly finer crumb.]

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