Cast Iron Skillet Corn Bread.

This is a great recipe from Glutenfreeonashoestring.com. This is a great and hearty from-scratch recipe for cornbread. It isn’t as sweet as store-bought, but I can now taste the additives in store bought so we prefer this cornbread. It can be a little crumbly and dense, but we now prefer it that way. We serve it alongside soups and stews often!

Ingredients

• 2 cups yellow course ground cornmeal
• 1 teaspoon course Celtic sea salt
• 1 teaspoon baking soda  
• 2 teaspoon baking powder
• 1 egg, room temperature 
• 5 tablespoons salted butter
• 1 ½ cups full-fat, grass-fed sour cream (can also use plain full-fat yogurt or buttermilk)
• 1/4 cup raw, unfiltered honey, plus more to taste

Directions 

Preheat oven to 400 degrees.

Grease 12 inch cast iron skillet.

In a large bowl, combine cornmeal, salt, baking soda, and baking powder.

In a separate bowl, mix egg, butter, sour cream, and honey.

Create well in dry ingredient bowl, our wet ingredients in the well. Mix well.

Taste and add honey if you want it more sweet.

Pour mixture into cast iron skillet.

Bake 20 minutes, or 30 if needed, until slightly golden brown.