Phyllis’s Gluten Free Corn Bread

Ingredients

2 cups
corn meal (can use 1/2 polenta and 1/2 fine ground)
1⁄2 teaspoon
salt
1 teaspoon
baking soda
1
large egg (whisked)
3 tablespoons
olive oil
2 cups
buttermilk
1⁄3 cup
honey (optional, use this for a sweet cornbread)
Yields:
servings

Instructions

Mix dry (first 3) ingredients in a medium mixing bowl. Mix wet (remaining) ingredients in a medium mixing bowl. Add the wet ingredients to the dry ingredients and mix until smooth.Pour into a “seasoned” (rub with oil and wipe off with paper towel), slightly preheated 10” cast iron skillet and bake at 400 degrees on middle rack of oven for approximately 20 minutes. Insert a knife in the center to see if it is done - it's done when the knife comes out clean; if batter stills clings to it, bake it a bit longer and check again.