Gluten-free Skillet Cornbread

I am curious to see whether going wheat-free will improve how I digest food. A few days ago, I wanted to make cornbread but did not have a wheat-free recipe on hand. This recipe combines some of my favorite methods from America's Test Kitchen.

Gluten-free Skillet Cornbread

Serves 8

• 2 1/4 cups fine-ground cornmeal
• 1 3/4 buttermilk (I now sometimes use a can of evaporated milk with 1 tablespoon lemon juice plus about 1/4 cup water. It adds a depth of flavor.)
• 1 1/4 cups super sweet frozen corn, thawed
• 1/4 cup sugar, or less, to taste
• 1/4 c. canola or vegetable oil
• 4 tbsp. unsalted butter, cut in 4 pieces
• 2 eggs, beaten
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Directions
Preheat oven to 450 degrees. Place rack in middle position. Place 10-inch cast-iron or ovenproof skillet or 9- by 9-inch metal pan in oven to preheat for 10 minutes.

In a large bowl, whisk together cornmeal and buttermilk. Set aside.

Process the corn kernels and sugar in a blender until very smooth, about 1 minute.

Carefully add the oil to the hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon of oil mixture into the cornmeal, leaving remaining oil mixture in pan. Whisk corn purée, beaten eggs, baking powder, baking soda and salt into cornmeal mixture until well-combined.

Pour mixture into the hot skillet and bake until top begins to crack and edges are golden brown, 20 to 25 minutes. Let cornbread cool in pan for 5 minutes. Serve warm.

Variations: Stir in 1/4 cup chopped jalapeños, 3/4 cup shredded Cheddar or pepper jack cheese just before baking.