Perfect Southern Cornbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is gluten-free, but it is NOT CEAHOW-friendly or flour- or dairy-free. So I can no longer eat it, but my family still loves it. Ingredients:
a 10 cast-iron skillet |
1 t to 1 t cooking oil (do not add to the below ingredients; it's for the skillet) |
1 1/2 c. corn meal |
1/2 c. brown rice flour or sorghum flour |
1/2 t. baking soda |
1 t. sea salt |
1/2 t. xanthan gum |
2 eggs |
1/2 can (3/4 c.) full-fat evaporated canned milk |
1 1/4 c. plain yoghurt or buttermilk or sour cream |
2 t. cooking oil |
Directions:
1. Preheat oven to 450; set rack to middle.
2. In a medium mixing bowl, combine the dry ingredients.
3. The oven should be hot now; put skillet into the oven.
4. In a separate, smaller bowl, whisk together the wet ingredients.
5. Skillet should be hot now; remove; add 1 t to 1 T oil, then put back into oven.
6. Pour wet into dry; stir only long enough to combine.
7. Remove skillet and immediately pour the batter into the hot oil. This will create a browned crust around the edges.
8. Put skillet back into oven and turn oven temp down to 350; cook for about 25 min., or until top is golden-browned.
9. What makes it Southern ? I took this from a very lively, opinionated Southern cook's website:
10. 1) NO SUGAR, please - I'm Southern. If you're not and want to add it, go ahead, but to us, that's a sacrilege. Adding sugar makes it cornCAKE, and it also makes it Northern :)
11. 2) It must be a cast iron skillet, in order to get it crispy on the outside and moist and tender inside. And don't use the silicone stuff for this - ouch!
12. 3) Very little flour, and the most traditional recipes use no flour. [The gluten-free flour in this recipe maintains the traditional graininess while giving a slightly finer crumb.]
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