Categories: bread, corn, skillet

Ingredients

• 1 1/2 stone-ground or degerminated cornmeal
• 1/2 cup sweet white rice flour
• 1/4 cup butter, melted
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon celtic blue sea salt, fine ground
• 1/2 teaspoon baking soda
• 2 eggs
• 1 tsp sunflower seed oil
• two bowls

Directions

1. Lightly coat medium-sized iron skillet with sunflower seed oil, place in oven and heat to 450f.

2. Mix all ingredients, dry and wet, seperately in two bowls.

3. Once overn is pre-heated, sift dry ingredients into wet, and wisk to remove any lumps. Once batter is smooth immediatly take pre-heated skillet out of oven and add batter, quickly placing back into oven. Back for 20-25 minutes, untill golden brown.

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