Gluten Free Cornbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/4 cup sorghum flour
• 1/4 cup rice flour
• 1/2 cup tapioca flour
• 1 cup cornmeal
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3 tablespoons sugar
• 1 teaspoon xanthan gum
• 1/4 cup butter
• 2 large eggs
• 1 cup buttermilk
• 3 tablespoons butter (for skillet)

Recipe

• 1 preheat oven to 425. add cast iron skillet to oven while it heats up and you mix the ingredients.
• 2 mix dry ingredients together in a bowl.
• 3 add butter in pats and blend with dry ingredients as if you were making pie crust. (i use my hands to cut it in.).
• 4 add the eggs and buttermilk.
• 5 mix with fork just until blended.
• 6 take skillet out of the hot oven and add 3 tbsp of butter and let it melt.
• 7 pour batter over the hot butter.
• 8 return to oven and bake for 20 minutes.
• 9 once done, flip onto a plate for serving (upside down).
• 10 (note: the top won't brown very well but you will never know this once you flip it.).