Serves: 10

Ingredients

Gluten free

3 Tbsp/42 g unsalted butter*

1.5 cups/175 g cornmeal*

1 tsp fine grain sea salt

3/4 tsp baking soda

2 cups cultured buttermilk*

2 large eggs*

*Many of the ingredients listed in this recipe are classified by the Non-GMO Project as being at high risk for being GMO. Both cornmeal and dairy/egg products are at risk because the vast majority of corn grown in the U.S. is GMO, and genetically engineered ingredients are common in animal feed. Because of this, we recommend that you look for Non-GMO Project Verified and/or organic cornmeal, dairy and egg products.

Instructions

Place a 10″ cast iron skillet in the oven and preheat to 400F.

In a large bowl, combine cornmeal, salt, and baking soda.

In a medium bowl, combine buttermilk and eggs.

Fold the buttermilk mixture into the dry ingredients until just combined.

Place butter in the oven skillet to melt. Once melted, remove hot skillet from the oven and pour in batter. Place skillet back in the oven to bake 20-25 minutes, until golden on top and springy to the touch. Let cool 10 minutes before slicing.

For those of you non-dairy folks out there, this recipe can easily be made non-dairy by substituting vegan butter for the butter, and 2 cups of your favorite Non-GMO Project Verified plant-based milk mixed with two tablespoons of apple cider vinegar for the buttermilk.