Step 1: What You Need:
Mixing bowl, measuring cups, measuring spoons, liquid measuring cups, whisk or blending fork, 8-9" Iron Skillet or baking pan
1 Cup Gluten Free Flour Mix
1 Cup Yellow Cornmeal
1/2 Cup Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Buttermilk, (to 1 cup line)
1/3 Cup Olive Oil ( to 1 1/3 cup line)
1 tsp Vanilla Extract
Butter for pan
Step 2: Prepare the Skillet
Step 3: Mix Dry Ingredients
1 C Gluten Free Flour Mix ( or white flour )
1 C Cornmeal
1/2 C Sugar
2 t Baking Powder
1 t Baking Soda
1/2 t Salt
Step 4: Measure and Mix Wet Ingredients
Add Olive Oil to 1 1/3 Cup line.
Add 2 Eggs. Beat well until eggs are well blended.
Add 1 tsp. Vanilla Extract.
Step 5: Add Dry and Wet Ingredients Together
Step 6: Butter Skillet, Pour in Batter and Bake!
Spread melted butter around skillet/pan drain excess butter into cup.
Pour batter into skillet/pan. Spread it evenly. Drizzle leftover butter on top of batter.
Bake in oven on middle rack for 25 - 30 minutes. Top of Cornbread will be cracked, pulled away from the sides of pan and surface should have golden brown highlights. Do not over bake!
Let Cornbread cool for 10 minutes before slicing and serving. Serve with butter with savory stews and soups. Delicious with cinnamon and sugar for breakfast the next day...that is if there is any left over!!