If you are from the south, then I'm sure you have had cornbread at one or point or another growing up. In the south, it's considered a staple. Now there are multiple different ways of doing cornbread. This recipe is fluffy with a crumbly coarse texture that is more savory than sweet. And the skillet adds a nice crispy crunch to the bottom! If you are accustomed to cornbread that is almost as sweet as cake, this isn't the recipe for you. Served with patted butter on the top, this warm and comforting bite will leave you satisfied. This recipe pairs well with your favorite soup or chili. We served this batch up with our White Bean, Sausage & Kale soup which I have linked here. It was extra delicious crumbled up in the steaming bowl of soup! I hope you enjoy this southern staple and can share it with your family and friends this holiday season, however you plan to celebrate!
Gluten-Free Skillet Cornbread
Serves: 8-10
Ingredients:
1 1/2 cups yellow stone ground corn meal
1/2 cup gluten-free all purpose flour (Would not substitute almond or coconut flour here; if do not require GF, then use regular all-purpose flour)
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tbsp sugar
2 large eggs
3/4 cup milk
1/3 cup vegetable oil
Note: Gluten-free
Directions:
Pre-heat the oven to 425 degrees F. Place cast-iron skillet (I used a 10 inch) in oven while pre-heating (don't skip this step!).
Prepare the batter. Whisk together the dry cornmeal, flour, sugar, salt, baking powder, baking soda in a large bowl and make sure mixed well. Add the milk, eggs and oil and whisk until smooth.
Bake it. Remove the skillet from the oven and set on a heatproof surface. Careful not to burn yourself! Grease the with non-stick cooking spray or a tbsp of butter. Pour into the pan and spread until even. Bake until set, for about 15 minutes or so.
Remove from oven. Place several pats of butter on top. Cool for a few minutes and then serve it up while still warm!
Helpful Hints:
Cornmeal- If truly allergic to gluten, make sure your cornmeal is certified gluten free. If just intolerant, this should not matter as much.
Flour- If gluten free, make sure you use all-purpose GF flour. The textures and taste would not turn out quite right with almond or coconut flour. You can also use regular all-purpose flour if not GF.
Cast-iron skillet- I've said it before and will continue to say it, if you haven't already you should really invest in a skillet. It makes all the difference in some recipes and this is one of them! It really does give you the crispy crust for this recipe. But if you do not have one, them use a cake pan.
Sugar- If you are one of those who likes super sweet cornbread, you probably aren't going to love this recipe which is mostly savory with a hint of sweetness. You could try adding extra sugar but I cannot guarantee how that will turn out with this recipe.
Please share your recipes with me as I would love to see your creations as you use my recipes & get any feedback that you have!
Until next time, Cheers!
Magen C.
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