Gluten-Free Southern Skillet Cornbread

Gluten-Free Skillet Cornbread



SouthernSkilletCornbread


Gluten-Free Southern Skillet Cornbread
Makes one 8-inch skillet

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups milk
  • 1 1/2 cups  cornmeal
  • 1/2 cup brown sugar (or coconut palm sugar)
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: Add 1 finely chopped green onion (scallion) and 1/4 to 1/2 cup of grated Parmesan Reggiano to the egg mixture before combining all ingredients. Fabulous!

    Directions

    • Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.
    • Combine the butter, milk, cornmeal and brown sugar in a medium saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
    • Add eggs, baking powder and salt in a large bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
    • Oil the cast iron skillet and pour in the batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through. Watch carefully.
    • Combine the butter, milk, cornmeal and sugar and simmer until thickened

      Combine the butter, milk, cornmeal and sugar and simmer until thickened

      Oil your pre-heated skillet and pour in the batter. Mmm . . . sizzling!

      Oil your pre-heated skillet and pour in the batter. Mmm . . . sizzling!

    Get the butter . . .
    Get the butter!

    Adapted from Michael Smith, Chef at Home

    About Flavour and Savour @flavourandsavour.com

    clean-eating recipes from my island home
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    3 Responses to Gluten-Free Southern Skillet Cornbread

    1. Pingback: Creole Style Chicken, Sausage and Prawn Jambalaya | joinmefordinner

    2. If I may be so bold – as a Southerner, well, Deep South – Georgia, we never put sugar in our cornbread… Although I can’t vouch for those states close to that Yankee border. It’s slightly salty, savory – just perfect for slathering with butter beans or soaked with turnip greens pot likker.

      That being said, I’ve been know to load it up with cheese and hot peppers, too :). yours looks good! Try upping the oven temp to 450 to 485 – it will give you a better rise on the pone and make a much crispier top.

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