Or in stuffing :-)

Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch (I use a 9" glass pie dish and it works great, make sure yours is oven proof to high temps!). The crust won't be as crispy, but that's the only difference.

1 Tablespoon Shortening or oil (I use coconut oil)
1 1/4 cup Organic White cornmeal (I have used yellow and it works too)
1/2 cup brown rice flour (this is for us who eat gluten free)
1 teaspoon salt
1 teaspoon organic baking powder
1 teaspoon organic baking soda
2 Tablespoons apple cider vinegar and enough milk to equal 2 cups -
2 farm fresh eggs

1 cup organic corn off the cob (optional but sure makes it good! I use frozen if I don't have my own)

1) Preheat the oven to 400 degrees, add the shortening or oil to your dish or skillet (10" cast iron is what the recipe calls for) and put in the oven to heat up.

2) Mix all dry ingredients in a large bowl

3) Measure out 2 Tablespoons of ACV (apple cider vinegar) into a 2 cup measure and then add your milk of choice to make 2 cups total. The vinegar will curdle the milk and give you casein free buttermilk . Pour the milk and vinegar into a mixing bowl. Add the eggs to the milk and vinegar and whisk thoroughly.

4) Add the wet ingredients to the dry ingredients and stir until well mixed. Add corn off the cob here is you wish, I even use it frozen and it still turns out well..I will also add some to the top after pouring in the dish.

5) Check the skillet and see if the oil/shortening has started to smoke a bit. Once it has, pull the oven rack out (with the skillet or dish on it) and pour the cornbread batter into the skillet. It will sizzle and some of the oil will come up around the sides and onto the top of the batter. This is supposed to happen and is what makes the crispy crust.

6) Cook the cornbread for 20-25 minutes. When it is done the top will be golden and the middle will be firm but slightly springy to the touch. If you like, rub some butter over the top of the crust at this point (I like to use honey butter. After the bread has cooled for a few minutes, you can cut it into 8 wedges and then remove it from the skillet. SO GOOD!

Eat some and save some for Stuffing (in freezer)