Gluten-Free Skillet Cornbread

Name: Gluten-Free Skillet Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 quarters, 4-6 serving(s)
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

Submitted by techilady

"Baked in an iron skillet, this cornbread recipe calls for Buttermilk, corn kernels and jalapenos."

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Ready In:: 40mins
Ingredients:: 9
Yields:: 4 quarters
Serves:: 4-6

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

directions

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.
In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.
Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.
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.