Southern-Style Cornbread Skillet

Shopping list

• 200 g Fine cornmeal (polenta) — certified gluten-free

  Sub
• 100 g Gluten-free plain flour blend

  Sub
• 2 tbsp Caster sugar

  Sub
• 1 tbsp Gluten-free baking powder — check label

  Sub
• 1 tsp Sea salt

  Sub
• 2 piece Eggs

  Sub
• 300 ml Buttermilk

  Sub
• 60 g Unsalted butter, melted — plus extra for greasing

  Sub

Step by step

1. 1

   Preheat your oven to 220°C (200°C fan). Place a 25 cm cast-iron skillet in the oven to heat.

2. 2

   In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder and salt.

3. 3

   In a jug, beat the eggs, then whisk in the buttermilk and melted butter.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined — a few lumps are fine.

5. 5

   Carefully remove the hot skillet from the oven and add a small knob of butter, swirling to coat the base and sides.

6. 6

   Pour in the batter and return immediately to the oven. Bake for 20– 25 minutes until golden and a skewer inserted in the centre comes out clean.

7. 7

   Cool in the skillet for 5 minutes, then turn out onto a board. Slice into wedges and serve warm.