Sometimes the best things are spur of the moment recipe alterations. This started out as a muffin recipe I had developed years ago. I head read about cornbread today and it stuck in my mind so 15 minutes before supper I decided to give it a go.
This is a very simple recipe that goes great with most meals. If you prefer a recipe using corn flour go to this link: http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-corn-bread-with.html
Gluten Free Skillet Cornbread!
1 cup milk
1/4 cup cooking oil – I used canola
1/4 teaspoon vinegar
1/2 cup cornstarch
1/2 cup tapioca starch
1/2 cup rice flour
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2 guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5″ cast iron skillet over high heat and melt 1 tablespoon butter in skillet. Pour batter into hot skillet. Fry for about 3 minutes until edge starts to look set. Using a oven mitt grab handle of skillet and place into hot oven. Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean. Serve warm with butter.
Notes: You could also butter a 10″ baking pan and bake it in there for 15-20 minutes until done.