Cast Iron Cornbread

1. Combine the cornmeal and buttermilk in a large mixing bowl. Let it sit for 10 minutes.
2. Preheat the oven to 450 degrees.
3. Place a cast iron skillet in the oven to heat up.
4. While the cornmeal is soaking, sift the flour (with any necessary xanthan gum or chia meal), baking powder, salt and optional herbs into a separate bowl.
5. Combine eggs and softened butter (the softer, the better) in another bowl.
6. When the cornmeal and buttermilk have been sitting for ten minutes, add in first the wet ingredients and then gradually add and mix in the dry ingredients. Depending on your particular flours of choice, you may or may not need all of it. The mixture should resemble a thick cake batter.
7. Take the skillet out of the oven and grease with either a dollop of butter or olive oil. Spread all around the base and at least halfway up the sides, and pour out any excess.
8. Spread batter evenly in the skillet.
9. Place skillet in oven and let bake for 25 minutes (if using a loaf tin, place in the oven for 50 minutes at 350 degrees, until a skewer tests clean).
10. When done, let the cornbread sit in the skillet for 10 minutes to cool slightly and then turn it out onto a wire rack.
11. Let sit for half an hour before cutting or it may crumble.

Suggested pairings:

This corn bread works well as sandwich bread, served with soup, in a cornbread stuffing, or with cranberry sauce/jam.