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Skillet Corn Bread

I’ve been tinkering on this recipe for many years and now it’s even gluten free, but don’t let that scare you off.  You would never know the difference.

The Stuff You Need:

1 Tablespoon Butter

1 Tablespoon cooking Oil

1 Cup Corn flour (Masa)

1 Cup Corn Meal

2 Tablespoons Sugar

1 Tablespoon Baking Powder*

1 teaspoon Xanthum Gum**

1/2 teaspoon Salt

1 Cup Milk

1/4 Cup cooking oil

1/2 Cup Sour Cream

2 Eggs

How To Do This:

  1. Preheat your oven to 425 degrees.  Get out your cast iron skillet and put in 1 tablespoon of oil and 1 tablespoon of butter.  Set aside while you mix the batter.
  2. In a medium to large mixing bowl, combine all the dry ingredients.  That’s everything on the list before the milk.  Set this aside.
  3. Put your skillet with the butter and oil into your preheated oven and set a timer for 5 minutes.  You don’t want the butter to burn.
  4. In a separate bowl or large glass measuring cup, combine all the wet ingredients; the milk, oil, sour cream and eggs.  Whisk until just combined.
  5. Carefully take your preheated skillet out of the oven.
  6. Get your bowl of dry ingredients and make a well in the middle of the pile.  Pour your wet ingredients into the dry and stir until just combined.***  Scrape the whole mess into your hot skillet and return it to the oven.
  7. Bake for 20 minutes.  When done, a toothpick inserted in the center will come out clean.
  8. You can flip your corn bread out of the skillet to a cooling rack and then serve, or cut carefully so as not to damage the pan and serve directly from there.  A pie server is handy for lifting the pieces out.

Notes:

*Check the date on your can of Baking Powder.  It can expire and while still safe to use, your cornbread will not rise much, if at all.

**If you don’t have Xanthan gum, don’t worry about it.  It’s meant as a binder to help compensate for the lack of gluten, but the eggs will help achieve that too.

***Wait to do this until Right Before you are ready to bake it.  As soon as the Baking Powder is combined with liquid it will start to do it’s thing and it’s ability to make your cornbread rise will be diminished.

Corn bread has a tendency to dry out quick, so wrap up any leftovers in plastic wrap.  I like to freeze individual wedges to use later on.  Just thaw, warm, and enjoy.

Leftover dried corn bread can be put toward making stuffing for Thanksgiving, or any old time you just feel like having stuffing.  I would eat stuffing every day if I could.

Final Thoughts:

cornbread pan If you are lucky enough to own these, here’s how to make Corn Bread Sticks.  Make a half batch of corn bread batter.  Spray or brush oil or butter onto the bread stick pans and pre-heat in a 400 degree oven for 4 to 5 minutes.  Spoon in the batter and bake at 400 degrees for 13 minutes.  Tip or gently pry bread sticks out of the pan.  Wrap in a tea towel to keep warm.  Serve immediately with butter on the side.  Store any leftovers in plastic.

Half Batch 

1/2 C Corn Flour

1/2 C Corn Meal

1 TBS Sugar

1/2 TBS Baking Powder

1/2 tsp fresh ground Pepper

1/4 tsp Salt

1/2 tsp Xanthan gum – or – ground Psyllium husk

1/2 C Milk

1/4 C Sour Cream

1 Egg, slightly beaten

2 TBS vegetable Oil

Follow procedure above

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