Gluten-Free Cornbread
(Big Green Egg)

1 cup stone ground yellow cornmeal
1 cup rice flour (used grain mill to grind rice to cornmeal consistency)
2 tsp baking powder
1 tsp salt
4 TB sugar

1 cup whole milk (used 1%)
1/2 cup canola oil
2 eggs (3 if small-med)
1/2 can of cream style corn (or whole,14.75 oz. can works too)
half of an 8 oz bag of sharp cheddar
1 4 oz. can green chilies (or 7oz can)

lightly mix.


Heat some extra oil, not too much in  a cast iron skillet. Temperature should be around 400-450. Cook till golden on top and resistance to the touch but not too firm. The old tooth pick trick works.(about 30 min.? tried to keep egg at 425 and not over 450) 

After done, butter the top and sides of the skillet to let the butter melt down to the bottom.

Non-Egg recipe -- baked in 9x13 or skillet at 400 for 25? min. Used whole can of corn and 7 oz can of green chilies.  This is VERY moist and needs to set for 20-30 minutes to make serving easier.