GF Southern Style Cornbread

Serve with whipped honey butter & a Southern Accent… This cornbread has splendidly crisped edges & a delightful crumb. Difficult to achieve with a Gluten Free Cornbread. An excellent accompaniment to your next bowl of chili or bean soup.

serves 6 | 1-10” skillet

• 1 1/4 cups medium grind corn meal (I use Bob’s Red Mill)

• 1/2 cup GF flour (I use Ancient Grains)

• 1/4 cup sweet white sorghum flour (Bob’s Red Mill)

• 1 tsp. salt

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 2 large eggs (room temp)

• 1 cup whole milk (room temp)

• 1/2 cup full fat sour cream (room temp)

• 1/4 cup butter, melted but not hot

• 1/4 cup honey

Preheat oven to 400 f. In a large bowl, whisk together dry ingredients. Make a well in the center. Next in a medium bowl, whisk eggs with the rest of listed ingredients & pour into the well. Stir just enough to thoroughly combine. Preheat a dry 10” Iron Skillet on the stove top for a few minutes. Remove from heat then swirl in a tbsp. of butter. Pour cornbread into warmed, prepared skillet & bake until golden brown. Approximately 20-23 minutes or until a toothpick inserted into the center comes out clean.

Chef Notes: You may substitute full fat buttermilk for the whole milk & sour cream.