GLUTEN FREE SOUTHERN CORNBREAD
Steps:
- Preheat over to 375 degrees. In a 10" iron skillet, cook bacon until crisp, place on paper towel and reserve bacon drippings in skillet, or use 2 Tbsp. oil. In medium bowl, stir together 1/2 cup cornmeal and the boiling water. The cornmeal will get the consistency of a thick porridge or grits. Set aside. In a large bowl, sift together the remaining 1 1/2 cups cornmeal, sugar, salt, baking powder, and baking soda. Beat the egg into the reserved cornmeal porridge. Whisk in the buttermilk to make a think batter. Heat the skillet with bacon grease until hot. Add the liquid ingredients to the dry ingredients, whisk just until smooth and immediately pour into the hot skillet. Place in preheated oven and bake until the center of the cornbread is firm and the edges are golden brown, about 25 to 40 minutes.
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