Homemade gluten free skillet cornbread
One of my favorite foods to make year-round, but especially in the summer is cornbread. If I have the time and the ingredients I like to make this gluten free cornbread, which is also made in a cast iron skillet. But when I’m trying to cook a quick summer dinner with fresh vegetables and I want a quick bread to go with them, I like making this skillet cornbread.
I often make this cornbread when I have fried squash or additional breaded and fried summer veggies . By doing this I don’t waste cornmeal left over from breading.
This recipe is very simple, very quick, and is not fancy. Feel free to add to this cornmeal as you see fit! This is basically my great-grandmother’s recipe for her favorite cornbread made in the very same skillet I use today.
Easy Skillet Cornbread
Ingredients:
- 1 ½ cups plain yellow cornmeal
- ½ cup cornstarch or tapioca starch (gluten free starch you prefer)
- ½ teaspoon baking powder
- 2 eggs, slightly beaten
- 2 tablespoons oil1
- ½ cups buttermilk (or non-dairy milk + 1 tablespoon lemon juice)
- 1 tablespoon oil (for cast iron skillet)
Directions:
Preheat oven to 425 degrees. In a large bowl mix all dry ingredients together and make a well in the center. Add beaten eggs, oil, and buttermilk. Mix together thoroughly with dry ingredients. Place 1 tablespoon of oil in your cast iron skillet and swirl around to coat. Place the greased cast iron skillet in the hot oven for 5 minutes . (The action of preheating the iron skillet will ensure you get that crispy delicious crust that is traditional in southern cornbread!) Using an oven mitt, remove the hot cast iron skillet from the oven and add the cornbread batter. Place back in oven and bake for 15-20 minutes until golden brown and crisp. A toothpick inserted in the middle should come out clean. Serve immediately while hot and crisp!
You may also be interested in these stories:
- Southern Fried Summer Squash
- State Farmer's Market, Raleigh NC
- Frugal Gluten Free Shopping Tips for Raleigh NC
This recipe is part of The Examiner Summer Cookbook Series. Make sure to click on the links below to find more fantastic summer recipes from all of our Food Examiners!
Summer Cookbook
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Comments
Great idea, Carrie, re: using leftover cornmeal breading as your starting point! I could have done that the other day and didn't. :-(
Thanks,
Shirley
glutenfreeeasily.com
Thanks Shirley!! :-) I just discovered that the other day when I was making fried squash! I thought why should I throw away all this leftover cornmeal from breading! It will work perfectly in the cornbreak! Thank you for commenting!!
This looks delicious! Thanks for sharing!
LJ
glutenfreenetwork.com
I'm lazy and just use the Pamela's cornbread mix but this is easy enough for even me to do...will try this recipe next time I can crank the oven up that high - thanks!
Hi Tiffany!! Thank you so much for your comment! This cornbread is SO easy!! I love Pamela's mixes too though, they are so easy and convenient! Let me know how you like this if you try it!! ;-)
LJ -- Thanks so much for commenting! I love cornbread! Your network is fantastic!
This recipe didn't work. There wasn't enough liquid. Also, it stuck to the pan. Also, isn't buttermilk normally used with baking soda, not baking powder? Also, where's the salt?
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