Sunday, April 8, 2012

Gluten-Free Southern Cornbread

1 tablespoon Coconut Oil, Palm Shortening or Grapeseed Oil
1 1/4 cup cornmeal (I ground some popcorn)
1/2 cup all purpose gluten-free flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup greek yogurt
1 1/2 cup raw milk
2 farm fresh, free range eggs
1 tablespoon honey

Preheat your oven to 400 degrees. Place cast iron skillet with oil in it in the oven to warm up. Mix the dry ingredients together. Beat together the wet ingredients. Combine the two stirring just until mixed. When the oil is very hot and just starting to smoke, very carefully bring the skillet out of the oven, pour in the cornbread, return to oven and bake for 20-25 minutes.

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