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Old Fashioned Flour-Free Cornbread

Ingredients

  • 1 1/2 cup cornmeal
  • 1/2 cup corn masa
  • 1 tsp mineral salt
  • 1/4 tsp tumeric optional, added for coloring
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 coconut sugar optional
  • 1/4 cup melted ghee
  • 1 cup milk
  • 1 cup water
  • 2 eggs
  • 1 TBS lard for coating the skillet.

Instructions

  1. Place the tablespoon of lard in a clean cast iron stove and put in the oven. Set oven on 425 degrees.

Combine all the dry ingredients in a bowl. Add wet ingredients and stir until combined. Do not over stir! Let sit for 5 minutes to thicken. Even after thickening it is a wet batter (similar to traditional pancake batter)

Once lard is melted in the cast iron skillet, swirl to coat the pan. There should be some excess, do NOT drain. This will keep the cornbread from sticking to the pan.

Place batter in the hot, lard coated skillet. Bake for 20-30 minutes. Mine was pretty consistently done at 28 minutes but it will depend on your oven.