Skillet Cornbread

Ingredients:

• 1/4 cup butter or ghee

• 1 1/2 cups whole-grain cornmeal

• 1 cup blanched almond flour

• 1/2 cup tapioca flour

• 1 1/2 teaspoons salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3 large eggs

• 2/3 cup honey

• 1 1/2 cups unsweetened almond milk

Utensils:

• 2 mixing bowls

• whisk

• 12-inch cast iron skillet

• basting brush

• oven mitts

Instructions:

1. prepare ingredients

2. preheat the oven to 375°F

3. get the 12-inch cast iron skillet and add 1/4 cup of butter

4. once the oven has heated place the skillet in there for 8-13 minutes or until the ghee is melted and slightly browned; be sure not to burn it

5. while the ghee is browning get a mixing bowl and add 1 1/2 cups of whole grain cornmeal

6. add 1 cup of blanched almond flour to the bowl

7. add 1/2 cup of tapioca flour to the bowl

8. add 1 1/2 tsp of salt to the bowl

9. add 2 tsp of baking powder to the bowl

10. add 1/2 tsp of baking soda to the bowl and whisk until well distributed

11. get a second mixing bowl add add 3 eggs

12. add 2/3 cup of honey to the bowl

13. add 1 1/2 cups of unsweetened almond milk to the bowl and whisk together

14. pour the dry ingredients into the wet ingredients and whisk together until well combined and set aside

15. once the ghee has browned remove the skillet from the oven using oven mitts

16. use a basting brush to brush the ghee up the sides of the skillet until fully coated then carefully pour the remaining ghee into the bowl with the batter

17. whisk the batter until just combined then pour batter into the greased skillet

18. place the skillet into the oven at 375°F for 25-30 minutes or until golden brown and an inserted toothpick comes out clean

19. once it's done baking remove from oven carefully using oven mitts and allow it to sit out and cool for 5-10 minutes before slicing

store leftovers in an airtight container on the counter or fridge or freezer for longer lasting.