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Author Notes: I started making skillet cornbread when Gourmet published a recipe for the 2008 November issue. I've since adapted the recipe and now use this gluten-free cornbread all year long. It's great as a side dish for barbecued meats or chili, and it's always in my Thanksgiving stuffing. You can even pour the batter into muffin tins to make individual servings. I like the texture of a coarse grind cornmeal, which I get from Farmer Ground Flour (at the Cayuga Pure Organics stand) at the Union Square Greenmarket. - boozeandsusan
- 1 1/2 cups coarse yellow cornmeal
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
- 1 1/2 tablespoons maple syrup
- 4 tablespoons unsalted butter
- Preheat an oven to 425 F degrees. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.
- Combine the cornmeal, baking soda and salt in a small bowl. Whisk together the eggs, yogurt and maple syrup in a large bowl.
- Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's OK if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20-25 minutes. Allow cornbread to slightly cool before cutting.
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