Masa Cornbread

If you have a 10.25" cast iron skillet, for sure use it for this recipe. I use the one by Lodge and it makes the perfect crispy crust with a  perfectly cooked center. It will be hard to eat just one piece. This is the best recipe for a gluten free, dairy free cornbread that goes well with chili, taco salad, soups, seafood and so much more!

Ingredients
1/3 cup oil, I used avocado
1 1/2 cups Masa Harina
1/2 cup tapioca starch or cornstarch
2 tsp baking powder
1 tsp salt
1 1/3 cups water or milk of choice
2 eggs
Extra butter and maple syrup or honey, for serving

Directions

Preheat the oven to 425°F. If you are using a 10.25" cast iron pan, place it in the oven to preheat as well. If you're using an 8 or 9" square pan, spray with oil.

In a medium bowl combine oil, masa, starch, baking powder and salt. Slowly stir in water and eggs and mix well. If using cast iron, pull the pan out and spray with oil. Pour the batter into the prepared pan and cook in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.