rice flour (or cup-for-cup replacement gluten-free flour blend, such as Steve’s GF Cake Flour)
golden flax meal
Soulful Seasoning Salt
(1 stick) unsalted butter, cut into pieces
Preheat the oven to 375 F and position an oven rack in the middle position.
Put a 10-inch cast-iron skillet in the oven for 10 minutes to heat it up.
In a large bowl, whisk together the corn flour, rice flour, baking powder, baking soda, and Soulful Seasoning Salt.
In a separate bowl, beat the eggs, then whisk in the buttermilk and honey.
Add the wet ingredients to the dry ingredients and whisk just until blended.
Immediately remove the pan from the oven and add the butter, swirling the pan until the butter is melted.
Pour all but 1 tablespoon of the butter into the cornmeal mixture (leave the remaining butter to grease the pan) and gently whisk it in.
Pour the batter into the skillet and bake for 25 to 30 minutes, until the edges and sides start to brown, the top begins to crack, and a toothpick inserted in the center comes out clean.
Allow to cool for about 10 minutes, then serve straight from the pan or turn out onto a wire rack and cool completely.
Skillet Cornbread https://lailaali.com/lailas-cornbread-dressing/ November 11, 2017