Buttermilk Skillet Cornbread

 adapted from Deborah Madison’s recipe
2 cups buttermilk -( I let goatmilk sit out at room temperature overnight to let it begin to sour, and then after 24 hrs added a tablespoon or two of raw apple cider vinegar and let it sit another hour or so.)
To this I added the flour mixture:
1 cup Masa Harina corn flour
1 cup minus 2 Tablespoons freshly ground amaranth flour
2T arrowroot flour
I let this sit another 8 or so hours, then added:
2 beaten eggs
1/2 t b. soda
1t b. powder
1/2 t sea salt
1-2 T maple syrup
At the same time, preheat the oven to 350 degrees. Put 3-4 T coconut oil or butter in a cast-iron pan (mine is about 11-12 inches in diameter) and heat in oven. When ready, pour most of oil into mixture. Mix, and then pour everything into the hot cast-iron pan. Bake about 25 minutes, until lightly browned and cooked through. If you use a smaller cast-iron pan, the cooking time will be longer.
Serve warm with butter or what you like.

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