Gluten Free Skillet Cornbread - Delicious!

Sometimes the best things  are spur of the moment recipe alterations.  This started out as a muffin recipe I had developed years ago.  I head read about cornbread today and it stuck in my mind so 15 minutes before supper I decided to give it a go. 
This is a very simple recipe that goes great with most meals.  If you prefer a recipe using corn flour go to this link: http://applewoodrecipes.blogspot.ca/2014/10/gluten-free-skillet-corn-bread-with.html
Gluten Free Skillet Cornbread! 
1 cup milk
1 egg
1/4 cup cooking oil - I used canola

1/4 teaspoon vinegar
1/2 cup cornstarch
1/2 cup tapioca starch
1/2 cup rice flour
1/2 cup cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
1/4 tsp. baking soda
1/2 guar gum
Preheat oven to 425 F.
Mix milk, egg, oil and vinegar together in a mixing bowl using a fork or wisk.
Add remaining ingredients and stir well with a wooden spoon.
Heat a 10.5" cast iron skillet over high heat and melt 1 tablespoon butter in skillet.  Pour batter into hot skillet.  Fry for about 3 minutes until edge starts to look set.  Using a oven mitt grab handle of skillet and place into hot oven.  Bake an additional 10-12 minutes or until toothpick inserted in center comes out clean.  Serve warm with butter.
Notes:  You could also butter a 10" baking pan and bake it in there for 15-20 minutes until done. 

Green Tomato Relish - for Hamburgers and Hotdogs

Wondering what to do with all the green tomatoes this fall?  We kept our tomatoes ripening slowly until the last frost and decided to salvage the green ones to make relish.  This relish turned out very well and tastes quite a bit like bread and butter pickles.  The colour is not dark green like store bought relish but the taste is really nice and if you really prefer a dark green you could add
a tiny bit of green food colour.  I use to do that until the family said they preferred I left it in it's natural colour!

Green Tomato Relish  
3.5kg green tomatoes
450 grams onion
450 grams green peppers
2-3 celery stalks
2 cups sugar
2 cups vinegar
2 jalapenos- optional
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon salt
1 teaspoon turmeric - optional
Wash and core tomatoes.  Coarsely chop in food processor - in batches.  Place chopped tomatoes in large colander to drain.
Coarsely chop remaining vegetables in processor.
Place all ingredients in large pot.  Bring to a boil stirring often.  Simmer for 15 minutes. 
Place relish in hot sterile canning jars.  Wipe rims clean and place 2 part lids on.  Place in boiling water bath - covered by 2" water and boil covered for 30 minutes. 
Or, if you prefer process in pressure canner at 10lbs pressure for 15 minutes.  Turn off heat and let pressure down slowly following canner instructions.  Makes 6 quarts.