With autumn coming on (finally!) I am turning to old cold weather favorites. One of these is my cast iron skillet cornbread. This is our go-to cornbread recipe. Gluten, dairy, and egg free and easy-peasy. We like it with chili beans.
2 c brown rice flour
1 1/2 c. cornmeal
2 tbsp baking powder
2 tsp. xanthan gum
1 tsp sea salt
1 tbsp Ener G egg replacer (or 2 eggs)
1 1/3 c almond or other safe milk
1/2 c. honey (can take down to 1/3 c. but may need to add a bit more liquid)
8 tbsp coconut oil
Preheat oven to 425 degrees. Heat a 12" cast iron skillet on the stovetop. Add the 8 tbsp of coconut oil to skillet, turn off burner and set aside. Mix dry ingredients (including egg replacer). Add milk and honey and mix. Carefully rotate oil around to coat the sides of the cast iron. Pour melted coconut oil from the skillet into the bowl and stir well. Bake for 20 minutes. Serve in slices. This recipe can be halved and baked in a 6 or 8" cast iron as well.
I have also used millet flour in place of the cornmeal. This is a good alternative for those who are corn free.
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