Here's a first try at wheat-free corn bread, inspired by this recipe.
1TB bacon fat in cast iron pan. Stick pan in oven and begin preheating to 400 F.
1.25 C cornmeal (or mix of polenta/cornmeal and 100% cornflour)
1/2 C rice flour (mochiko/white or brown rice flour)
1 tea salt
1 tea aluminum free baking powder
1 tea baking soda
Add in wet ingredients as the oven is preheating and stir:
2 TB cider vinegar
2 C milk (whole milk, rice milk or other type of milk)
2 eggs, beaten
1 TB agave (optional)
Open the oven and pull out the oven rack with the cast iron skillet. Carefully pour batter into the hot skillet and gently stir a little bit in the cast iron pan to make the batter even. Close door and bake for about 20 minutes.
Cut into wedges and serve with butter and honey. Yummy with soup!!