Skillet cornbread

preheat oven to 425 F
put your well cured cast iron skillet (mine is a #10 round)
in with 2  tbsp. butter or analogue
while mixing ingredients
mix dry ingredients:
1/2 cup barley/ ap gf flour
1/2 cup yellow corn meal
1/2 tspn salt (necessary for helping your cornbread rise)
3 heaping tbsp. turbinado sugar
1 tbsp. baking powder (aluminum free please)
optional add ins:
black pepper to taste
red pepper flakes 1 tsp
fresh corn 1 handful is plenty
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add wet ingredients:
1/2 cup soymilk
1 egg equivalent egg replacer
(I use 1/2 tablespoon soyflour & 2 tbsp. cold water mixed thoroughly for 1 egg)
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take hot skillet from oven
& pour  your oil  into the batter & mix thoroughly
it's normal to have a thin coat of oil left on the bottom of the skillet
it just makes it taste better!
pour that batter into your skillet & bake 15-25 minutes until a toothpick or fork comes out clean