For someone who is craving an authentic southern style cornbread, this is the recipe for you. I have been making this one for years with regular all-purpose flour, but I decided to give it a try as a gluten-free version. It was delicious.

Katie Mae was my great-grandfather’s maid in Mississippi and she taught my mother how to make this recipe. Growing up, this was the only cornbread we would have at home. This is comfort food at it’s best.

To make this gluten-free all I had to do was use some of Bob’s Red Mill All Purpose Gluten-Free Flour in place of regular flour. I also used the gluten-free cornmeal so I wouldn’t have any contamination from the milling process.

Here is a list of the ingredients you will need:

1 Cup Gluten-Free All Purpose Flour

1 Cup Gluten Free Cornmeal

1/4 Cup Sugar

4 tsp Baking Powder

1/4 tsp Salt

2 Eggs

1 Cup Milk

2 T Butter

2 T Lard (this is optional, you may use 2 more tablespoons of butter if you like)

First thing you want to do is to put the butter and lard in the 10 inch cast iron skillet, then put it in the oven during the preheat.

Preheat the oven to 425.

Mix up the milk and eggs.

Then mix up your dry ingredients in another bowl.

Combine the wet and dry ingredients, and stir until just combined. It might be a little clumpy, that’s ok.

When the oven is preheated, pull out the skillet…

…and pour your batter in. It should be sizzling and already browning on the edge. Put the skillet back in the oven and crack the oven door with a wooden spoon. This will help moisture to escape and make for a crispier cornbread crust on top. Bake for 20 minutes.

Pull out some of the best cornbread you’ve ever had.

Enjoy!

