Gluten-Free Skillet Cornbread - cooking recipe

Ingredients

4 tablespoons unsalted butter
2 cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
1 jalapeno, seeded and minced
1 cup fresh corn kernels or 1 cup frozen corn kernels
2 large eggs
2 cups buttermilk

Preparation

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.
In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.
Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.
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.