1/2 cup buttermilk or whole milk or tea or almond milk
1 egg
1 tblsp maple syrup or honey
1 cup chestnut flour or 1/2 cup chestnut flour and 1/2 cup almond meal
1 tblsp coconut flour (optional)
scant 1/2 teasp salt
1/2 teasp baking powder (or baking soda if using buttermilk)
2 to 3 oz of shelled and peeled chestnuts (optional)
Preheat oven to 400 F. Place butter in a 7 inch cast iron skillet and place in oven until melted. Leave about 1 tblsp butter in the skillet, pour the rest into a food processor or powerful blender. Add all other ingredients and blend until fairly smooth. Pour into cast iron pan and bake for about 15 minutes, until a knife in the center comes out clean. This has the texture of corn bread made with creamed corn; for a lighter texture add the tablespoon of coconut flour. For a 10 inch skillet, double the recipe and increase the baking time to 25 to 30 minutes.
