Gluten-free Skillet Cornbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 tablespoons unsalted butter
• 2 cups stone-ground yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 jalapeno, seeded and minced
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 2 large eggs
• 2 cups buttermilk

Recipe

• 1 heat oven to 425. put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes.
• 2 in a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. in a large bowl, whisk eggs and buttermilk.
• 3 remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. using a pastry brush, coat pan with remaining butter.
• 4 stir cornmeal mixture into buttermilk mixture until moist. stir in jalapeno and corn. scrape batter into hot skillet; bake until golden, about 25 minutes. cool 10 minutes before serving.