Gluten-Free Skillet Cornbread

1. 1

   Heat oven to 425. Put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes.

2. 2

   In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.

3. 3

   Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.

4. 4

   Stir cornmeal mixture into buttermilk mixture until moist. Stir in jalapeno and corn. Scrape batter into hot skillet; bake until golden, about 25 minutes. Cool 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.