Gluten free skillet cornbread

In the realm of comforting kitchen creations, few things rival the wholesome charm of a perfectly baked skillet cornbread. Today, we embark on a culinary journey where gluten-free goodness meets the sizzle of a cast-iron pan. Picture this: a golden-brown crust that cradles the essence of cornmeal, a delicate balance of sweet and savory notes, and a hint of nostalgia wafting through the kitchen. Whether you’re catering to dietary needs or simply craving a slice of home-baked warmth, this gluten-free skillet cornbread is the epitome of simplicity and satisfaction. So, preheat that oven, dust off your cast-iron skillet, and let’s dive into the art of creating a symphony of flavors that dance on your taste buds. Welcome to the world of gluten-free indulgence, where every bite tells a story of comfort and culinary triumph. Let’s get baking! 🌽🍞✨

Ingredients:

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or dairy-free alternative for a vegan version)
• 1/4 cup melted butter (or vegetable oil for a dairy-free version)
• 2 large eggs (or egg substitute for a vegan version)
• 2 tablespoons honey or maple syrup (optional for sweetness)

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
2. In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, melted butter (or oil), eggs, and honey or maple syrup if using.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Carefully remove the hot skillet from the oven and grease it with a bit of oil or butter. Pour the cornbread batter into the hot skillet.
6. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving

The Best Flour for Gluten Free Cornbread

I’ve tried a few different types of cornmeal, corn flour and gluten free flours and the best combination is regular yellow cornmeal (whatever brand you want) and King Arthur gluten free flour. Here are my notes and observations.

Corn flour:  The grains are a bit too small and you end up with a crumbly cornbread.

Cassava flour: I haven’t tried cassava flour in this recipe because typically when you choose cassava flour it is because you are going the grain free route and corn is a grain.

How to Make Gluten Free Cornbread

First, mix all of the dry ingredients together.

Next, melt the butter, then add the sugar and mix until the sugar dissolves. Then add the creamed corn, followed by the whisked eggs.

Mix together the wet ingredients and the dry ingredients until it forms a smooth batter. I know lots of cornbread recipes say to leave lumps but trust me, you want it to be smooth.

Then add the batter to a greased cast iron skillet. For best results warm up your skillet while the oven is preheating!

Finally, bake the cornbread on the middle rack at 350 °F for 30-45 minutes or until it is golden brown and a toothpick inserted into the cornbread comes out clean.

This gluten-free skillet cornbread is perfect for serving alongside soups, stews, or on its own with a drizzle of honey. Adjust the sweetness to your liking by adding more or less honey or maple syrup. Enjoy your delicious gluten-free cornbread!