This is a simple recipe that produces a gluten-free cornbread that has excellent texture, “boatloads” of flavor, and is very easy to make. You need to source good cornmeal or this will be nothing special. I grind my own from non-GMO corn but that’s not possible for most so the next best thing is going to be Bob’s Red Mill medium grind cornmeal which you can find in most stores. Buy a local product if you can, but avoid the cheap, commodity crap you find in most stores lest your results will be…bad.

For equipment, you’ll need an 8-inch cast iron or carbon steel pan. An aluminum pan will not produce the results you are looking for and will likely burn the bread. Additionally, you will need lard, I will be sad if you use shortening or other fake foods. This is southern cornbread, please use the traditional fat. Also, duck fat or beef tallow is acceptable. I suppose coconut oil could be used but that would change the flavor too much IMO.

Here is the recipe: