Skillet Fried Crispy Gluten-Free Cornbread Cakes
 
 
A unique and delicious crispy cornbread that can be a base for eggs, taco toppings, sweets, let your creativity run wild!
Author:
Recipe type: Appetizer, Side
Cuisine: Gluten-Free, Vegetarian
Ingredients
  • 2 cups plain corn meal (if using fine white you may need to use less water, just an fyi)
  • 1-1/2 cups warm water, added slowly to check consistency
  • ¾ teaspoon salt
  • ¾ teaspoon sugar
  • coconut oil for frying
  • corn salsa
  • avocado
  • sour cream
  • heirloom cherry tomatoes
Instructions
  1. Combine cornmeal and salt, add water slowly while stirring to get desired consistency. You want a batter on the thinner side but without the water pooling up.
  2. Heat ⅓ inch of coconut oil in a cast iron skillet. Once hot, drop spoonfuls of batter in and fry for 4 minutes total. Drain on paper towel.
  3. At this point your welcome to just slather these tasty morsels in honey but you could also top with corn salsa, avocado, sour cream and cherry tomatoes for a southwest delight (as pictured).
  4. Serve and ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2014/11/18/skillet-fried-crispy-gluten-free-cornbread-cakes/