Gluten Free Skillet Cornbread

This is the best recipe I have ever tried for cornbread, and it’s a gluten free skillet cornbread! It is not vegan, but has a fantastic flavor and texture! Recipe was taken from “The How Can it Be Gluten Free Cookbook” by America’s Test Kitchen. By using all organic ingredients, this recipe really shines!

Ingredients needed

2-1/4 cups cornmeal
1-1/2 cups sour cream
1/2 cup milk
1/4 cup oil
4 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon GF baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs

Cooking instructions

Adjust oven racks to lower-middle and middle positions and heat over to 450 degrees. Place 10-inch cast-iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden. About 5 minutes.

Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, approximately 5 minutes. Using potholders remove skillet from oven, carefully add butter, and gently swirl to coat. Pour hot oil-butter mixture into cornmeal mixture and whisk to blend. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.

Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and sides are golden brown, 12-15 minutes, rotating skillet halfway through baking. Let bread cool in skillet on wire rack for 5 minutes. Remove bread from pan and let cool on rack for at least 10 minutes before serving.

Recipe post by Michelle

Photo credit: America’s Test Kitchen

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