Gluten Free Skillet Cornbread

• Vegetarian

• Produce

  • 1 14.5-ounce can Creamed corn

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup Cane sugar
  • 1 cup Cassava flour
  • 1 cup Self-rising yellow corn meal

• Dairy

  • 5 tbsp Butter
  • 1/2 cup Greek yogurt, plain
  • 1/3 cup Milk

Found on asprinklingofcayenne.com

Description

Ingredients

• 2 tablespoons butter
• 2 eggs
• 1 14.5-ounce can creamed corn
• 3 tablespoons butter
• ⅓ cup milk
• ½ cup plain Greek yogurt
• ⅓ cup cane sugar
• 1 cup self-rising yellow corn meal
• 1 cup cassava flour
• ⅛ teaspoon salt

Directions

• Preheat oven to 400 degrees F.
• Grease a 9-inch cast iron skillet with the two tablespoons of butter. Set aside.
• Pour remaining gluten free skillet cornbread ingredients into the mixing bowl of an electric stand mixer.
• Mix on low speed for about 30 seconds, then on medium speed for about 45 seconds.
• Pour batter into skillet. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of the cornbread comes back clean.
• Remove from oven.
• Let cool for 10 to 15 minutes before serving.

Nutrition