Cast Iron Skillet Cornbread
Serves: 6-8
 
No flour, no sugar, and gluten-free! This cornbread baked in a cast iron skillet goes together in a snap.
Ingredients
  • 4 Tablespoons canola or vegetable oil, divided
  • ⅔ cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
Instructions
  1. Preheat oven to 425 degrees. Place 2 Tablespoons of the oil in a 9-inch cast iron skillet. Place the skillet in the preheated oven for 5 minutes. While pan is heating, combine cornmeal, baking powder, salt, and baking soda in a mixing bowl; set aside. Whisk together buttermilk, egg, and remaining 2 Tablespoons of the oil; stir into dry ingredients. Remove skillet from oven and immediately pour in the cornmeal batter. Return to oven and bake for 20 to 25 minutes or until golden brown and crispy on the edges. Remove, cut into wedges and serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cast-iron-skillet-cornbread/