2 cup gf flour*
1 cup organic yellow cornmeal~
½ cup organic sugar
½ t salt
1 T baking powder
2 (farm fresh or cage-free) eggs (or egg substitute for vegan)
1 ½ cup organic or dairy free milk∆
½ cup vegetable oil + 2 T for pan
1. Preheat oven to 400 degrees F (200 degrees C). Place cast iron skillet# in oven to heat as oven preheats. About 5 minutes before the oven reaches 400 degrees, add a couple tablespoons of oil to the skillet and return to oven until desired temperature is reached.
2. In a large bowl, combine flour, cornmeal, sugar, salt, xanthan gum and baking powder. In a separate bowl, mix milk, egg and oil. Stir wet ingredients into the dry ingredients until well combined. Remove skillet from oven, twirling around to make sure oil has coated entire bottom, and pour batter into skillet.
3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in middle comes out clean.
*I make my own GF all purpose flour by combining 48oz of brown rice flour, 24oz potato starch, 24oz tapioca starch and 16 oz almond flour. Mix well and store in an air tight container.
~ Substitute almond flour for the corn meal for corn free.
∆I prefer to use sour milk. You can make sour milk by simply mixing in a teaspoon of lemon juice or vinegar to whatever milk you are using or use that milk that has started to go bad! I have used cow, goat and almond milk, all with great success.
# If you do not have a cast iron skillet, spray or lightly grease a 9 inch round cake pan and do not preheat the pan.
Click here for printable version: Printable Best GF Cornbread Ever!