Lectin Free Skillet Corn Bread
by: Seema Racela
Skillet Corn Bread
by: Seema Racela
Lectin Free
Gluten Free
Corn Free
Sugar Free
My skillet corn bread is so buttery and delicious. My whole family loves it! Since I don't eat corn, I add some millet flour to the batter, which mimics the texture of cornmeal (but you really can’t tell the difference). Sometimes, I add 1/2 cup of diced mushrooms into the mix, which tastes amazing. See below for my recipe and YouTube video. Enjoy!
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-1 pastured egg
-3/4 cup homemade buttermilk (or A2 casein milk)
-5 tablespoons homemade, French, or A2 casein butter, melted
-1/4 cup millet flour
-1 cup lectin free flour (I use 1/2 c blanched almond, 1/4 c arrowroot, 1/8 c tapioca, 1/8 c coconut flours)
-1 tablespoon corn and aluminum free baking powder
-1/2 teaspoon salt
-1/2 teaspoon monk fruit sweetener
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1. Preheat the oven to 425° F.
2. Grease the bottom and sides of a 10” Lodge cast iron skillet with a dab of the melted butter.
3. Whisk the egg and buttermilk together in a bowl.
4. Whisk in the flours, baking powder, salt, sweetener, and butter. Mix well so there aren’t any lumps.
5. Pour the batter into the skillet and bake for 20 minutes or until tester comes out clean.
6. Allow to cool/set for about 5 minutes before slicing and serving. Enjoy!
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Ingredients
Method
Soy free, rice free, oat free, potato free, peanut free, cashew free, allergy friendly
