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Gluten-Free Skillet Cornbread

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“Baked in an iron skillet, this cornbread recipe calls for Buttermilk, corn kernels and jalapenos.”
READY IN:
40mins
SERVES:
4-6
YIELD:
4 quarters
UNITS:
US

Ingredients Nutrition

Directions

  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.

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