Oral Allergy Syndrome Friendly Classic Cornbread

Total time35 min

Prep time10 min

Cook time25 min

Oral Allergy Syndrome Friendly Classic Cornbread

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Ingredients

8 servings

3 tbsp unsalted butter, divided
1 ½ cups stone-ground yellow cornmeal
McEwen & Sons Stone Ground Yellow Cornmeal 2 lbs
See all
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp fine salt
1 ¼ cups buttermilk
2 large eggs

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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