A Gluten-Free Guide: Gluten-Free Cheesecake - better than the original!

A Gluten-Free Guide: Gluten-Free Cheesecake - better than the original!

Skillet-Sizzled Buttermilk Cornbread

1 cup stone-ground yellow cormeal
1 cup unbleached all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk, preferably Bulgarian-style
1 large egg
2 to 4 Tablespoons sugar
1/4 cup mild vegetable oil, such as corn or peanut
Pam cooking spray
2 to 4 Tablespoons butter

1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a small bowl, stir the baking soda into the buttermilk.  In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk.
4. Spray an 8- or 9-inch cast iron skillet with Pam.  Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle.  Tilt the pan to coat the bottom and sides.
5. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine.  Scrape the batter into the hot, buttery skillet.  Immediately put the skillet in the oven and bake until golden brown, about 25 minutes.  Cut into wedges and serve.