Gluten-Free Skillet Cornbread

• 4 tablespoons unsalted butter
• 2 cups stone-ground yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 jalapeno, seeded and minced
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 2 large eggs
• 2 cups buttermilk

1. Heat oven to 425. Put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes.
2. In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.
3. Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.
4. Stir cornmeal mixture into buttermilk mixture until moist. Stir in jalapeno and corn. Scrape batter into hot skillet; bake until golden, about 25 minutes. Cool 10 minutes before serving.

unsalted butter, stoneground yellow cornmeal, sugar, baking soda, salt, jalapeno, fresh corn kernels, eggs, buttermilk

Taken from www.food.com/recipe/gluten-free-skillet-cornbread-515286 (may not work)