Perfect Southern Cornbread (with GF version)

I have been working on this cornbread recipe for awhile, and I think I have it perfected now. It has a little touch of sweetness, but not too much. It's not too dense, but not too fluffy. It's slightly moist and flavorful. I'm loving it! It can be made gluten-free very easily, and I think I might even like the gluten-free version better. You definitely cannot tell it's GF.

1-1/2 cups yellow cornmeal (gluten-free cornmeal, if you need it GF)
2 cups milk (preferably whole, but can be any kind)
2 cups white flour (or 2 cups Bob's Red Mill gluten-free 1-to-1 baking flour)
1 tablespoon baking powder (make sure it's gluten-free for GF version)
2 teaspoons salt
1/4 cup white sugar
2 eggs
1/2 cup butter, melted

Preheat oven to 400 F. Preheat two small/medium cast iron skillets, 1 large iron skillet, or a 9x13 baking pan. I usually use a 10-inch and a 6-inch iron skillet. It will fit in one 10-inch skillet, but you may need to increase the cooking time a bit. You don't have to preheat the pans, but it helps the cornbread cook a bit faster, stay a little more moist, and develop a slightly crispy crust on the bottom.

In a large mixing bowl, mix the cornmeal and milk and let it set for 2-5 minutes while you mix the dry ingredients. Combine the flour, baking powder, salt, and sugar in a small bowl and set aside. Add the eggs to the cornmeal mixture and mix well. Stir in the melted butter. Add the flour mixture and whisk until smooth.

Remove hot pans from the oven (carefully) and spray with cooking spray or butter well. Pour the cornbread batter into the prepared pans, dividing as needed. I tend to fill the 6-inch skillet a little deeper than the 10-inch skillet so they finish at about the same time.

Bake for 20-25 minutes or until center springs back when lightly pressed and knife inserted in center comes out clean. 

Store in an airtight container for 3-4 days at room temperature or up to 2 weeks in the fridge. Serve warm with extra butter. Enjoy!