Gluten-free Skillet Cornbread
Today, I’ve got the most DELICIOUS Gluten-free Skillet Cornbread for you. It took me a few tries to get this recipe exactly how I wanted it, and as I’ve found, cooking this cornbread in a skillet is what gives it the best, crispy crust. Pair this easy cornbread with chili, soup or serve as a side with dinner.
- ¾ cup yellow cornmeal
- 1 ¼ cup 1 to 1 gluten-free flour
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 egg, whisked
- 1 cup milk
- ¼ cup plus two tablespoons melted butter or ghee, divided
Preheat your oven to 425 degrees.
Place the cornmeal, 1 to 1 gluten-free flour, coconut sugar, baking powder and sea salt into a medium sized bowl, and stir well to combine, using a whisk or fork.
Combine the egg, milk and ¼ cup of the melted (and cooled) butter in a separate bowl and stir well to combine.
Add the wet ingredients into the bowl with the dry ingredients and stir just until combined.
Melt the remaining 2 tablespoons of butter or ghee in a 10”cast iron over medium heat. Once melted and hot, pour the batter into the cast iron and cook on the stovetop for one minute.
Place the cast iron into your oven and bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Be careful not to overcook the cornbread, as this will cause it to dry out. ENJOY!
Serving: 1servingCalories: 232kcalCarbohydrates: 29gProtein: 5gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 407mgPotassium: 99mgFiber: 3gSugar: 4gVitamin A: 342IUCalcium: 142mgIron: 1mg