Southern Style Cornbread


Southern Style Cornbread

Makes one small skillet (8 inch). Double the recipe for a 10 or 12 inch skillet.

1-2 tablespoons Spectrum palm oil shortening or rice bran oil (or oil of your choice)
¾ yellow corn meal, GF certified (I use Bob’s Redmill), finely ground in food processor or food mill/grinder (I have a “coffee” grinder that I use only for tasks like this)
¼ cup fine brown rice flour (I prefer Authentic Foods)
1/2 teaspoon salt
1/2 teaspoon baking powder (I use Hain Pure Foods brand)
1/2 teaspoon baking soda
½-1 teaspoon organic cane sugar (optional), this will not make it sweet
1 egg or equivalent prepared egg replacer
½ - ¾ cultured coconut milk (I use So Delicious brand)

Preheat your oven to 400 degrees.
Measure the corn meal and grind it in the processer or grinder to make a fine meal. If your family likes the gritty texture of cornmeal, you can skip this step.
Add the cornmeal to the other dry ingredients and blend well with a whisk.
Lightly beat the egg and then add to the dry ingredients.
Add the cultured coconut milk a little at a time, stirring in between additions, until the batter just barely pours off your mixing spatula or spoon. See photo below.
Put your iron skillet on the stovetop and heat the oil until is just begins to smoke.
Add the mixed cornbread batter into the hot skillet. You will hear it sizzle and see it bubble around the edges. This is a good thing and will give your cornbread the essential crispy crust that you want.
With an oven mitt, carefully remove the skillet from the stovetop and place in the oven.
Bake for about 20 minutes. The cornbread is done when it browns on top and is “springy” to the touch. Flip immediately onto a plate to cool for a few minutes before slicing.