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Ingredients
- 1 Cast Iron Skillet
- 1 1 / 4 Cups Bob Red Mills Gluten Free cornmeal
- 3 / 4 cup Bob Red Mills All Purpose Gluten Free Flour
- 1 /4 cup sugar
- 1 Teaspoon salt
- 2 Teaspoons Baking Powder
- 1 / 2 Teaspoons Baking Soda
- 1 / 3 Cup Milk I used Almond milk
- 1 Cup Butter Milk
- 2 eggs
- 8 Tablespoons butter
- 1 / 2 Teaspoons Baking Soda
- 1 / 3 Cup Milk I used Almond milk
- 1 Cup Butter Milk
- 2 eggs
- 8 Tablespoons butter
Ingredients
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Instructions
- Preheat Oven to 425 and put cast iron skillet in oven to heat up
- Whisk in wet ingredients and all of the butter except 1 Tablespoon
- Whisk in Dry Ingredients
- (I also added one medium jalapeno without seeds to the mix)
- Pour 1 Tablespoon butter into the skillet and pour batter in and reduce oven to 375 and bake in the center of the oven for 20 to 25 minutes. (I have an electric oven so it took 25 min). Let sit for about 15 min and serve right from the skillet.
Recipe Notes
Enjoy the Journey!
Sue
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Gluten Free Lady www.glutenfreelady.com
