Recipe:
Requires: 9-10 inch cast iron skillet
Preheat oven to 425.
While oven is preheating, place skillet in oven to preheat as well.
1 1/4 cup milk
1 cup cornmeal
1 cup QUeen Milling Gluten Free All Purpose Flour Blend - fine (sifted)
4 tsp baking powder
3/4 tsp kosher salt
1 tbsp cracked black pepper
2 eggs (beaten)
3 tbsp honey
1/4 cup unsalted butter, melted
1 tsp vegetable oil
In a bowl, mix the milk and cornmeal together. Let sit 10 minutes.
In a separate bowl, sift the flour, baking powder and salt. Add cracked black pepper and mix thru.
Add beaten eggs, melted butter and honey to the milk/cornmeal mixture and mix thoroughly.
Then add the cornmeal mixture to the flour mixture and whisk lightly until all ingredients are blended together.
Using oven mitts, remove the hot skillet from the oven. Pour in the vegetable oil and using a basting brush (or paper towel) bush the bottom and skids of skillet to coat.
Pour batter into hot skillet. Use spatula to smooth batter in pan.
Using pot holders, return hot skillet to preheated oven and bake for 17-20 minutes.
Serve warm or cold.