This recipe calls for a 9″ cast iron skillet. Don’t try this with stainless steel.
If you like your cornbread sweeter, you can add an extra tablespoon of sugar. Your choice. I prefer to drizzle mine with honey instead.
8 Tbsp. Butter, melted
1 1/4 c. Cornmeal
3/4 c. Tigernut Flour (or any other gluten-free flour that can substitute 1:1 with all-purpose flour. Do not use almond flour or other nut flours — they will burn.)
1/4 c. Granulated Sugar
1 tsp. Salt
1/2 tsp. Baking Soda
2 tsp. Baking Powder
1/3 c. Whole Milk
1 c. Buttermilk
Heat oven to 425 Farenheit. Place cast iron skillet in the oven.
In mixing bowl, combine dry ingredients.
Whisk in the wet ingredients, and reserve 1 Tbsp of butter for the skillet.
Remove the skillet from the oven and set on a heat-proof surface.
Turn the oven down to 375.
Add the remaining 1 Tbsp of butter to the skillet, coating the bottom and sides.
Pour the batter into the hot skillet.
Return the skillet to the oven.
Bake at 375 for about 25 min until a toothpick comes out clean.
Cool for about 15 minutes on a heat-proof surface before serving.