Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • ¼ cup Wholesome Organic Cane Sugar
  • ¼ cup Wholesome Organic Honey
  • 1 cup Bob’s Red Mill Gluten Free 1 to 1 All Purpose Flour
  • 1 ¼ cup Bob’s Red Mill Gluten Free Cornmeal
  • 2 teaspoons Bob’s Red Mill Gluten Free Baking Powder
  • ½ teaspoon Spice Lab Himalayan Pink Salt
  • 1 ¼ cups milk (or buttermilk)
  • ½ cup butter (melted)

Instruction

  • Add the eggs, sugar and honey to a large bowl and beat until well combined.
  • Add the gluten-free flour, gluten-free cornmeal, baking powder and sea salt to the bowl and mix until well combined.
  • Pour the milk and melted butter into the bowl and continue to mix until well combined.
  • Once it’s mixed well, pour the batter into a prepared cast iron skillet (I typically coat mine in butter).
  • Pre-heat your oven to 425°F after making your batter. Once it's heated, bake the cornbread for about 20 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Remove the skillet from the oven and allow the cornbread to cool for about 10 minutes before cutting.
  • Slice your skillet cornbread and serve drizzled with honey, if desired.