Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• 1 cup Gluten Free Corn Flour (or additional 1-to-1 Flour) (116 g)
• ½ cup Gluten Free Medium Cornmeal (76 g)
• 1 Tbsp Baking Powder
• 3 Tbsp Sugar (add an extra 2 Tbsp for sweeter cornbread)
• ½ tsp Salt
• 1 cup Milk or Dairy Free Milk (240 mL)
• 1 Tbsp Apple Cider Vinegar
• 2 Eggs
• 1 Tbsp Butter or Dairy Free Alternative

Instructions

1. Place a 10-inch cast iron skillet in the oven and preheat the oven to 400°F. (Alternatively, use a 9-inch round or square dish, just don’t preheat the pan in the oven. Coat well with oil and coat the bottom with 1 tablespoon butter, melted.)
2. In a large bowl, combine flours, cornmeal, baking powder, sugar and salt. Whisk to thoroughly combine.
3. Next add milk, apple cider vinegar and eggs to the flour mixture. Whisk well to combine.
4. Place butter in the hot cast iron skillet and swirl to coat. Pour batter into the skillet and bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.