Serve this more traditional gluten-free cornbread recipe with a spicy chili for a warming fall meal. The cast iron skillet gets heated with butter before adding the batter, which creates a crispier crust on the cornbread!
Ingredients
Dry Ingredients
1½ cups
cornmeal
1¼ cups
white rice flour
1 tablespoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
1½ cups
buttermilk
1 large
eggs
2 tablespoons
maple syrup
(or honey)
6 tablespoons
butter
(divided)
