Gluten free skillet cornbread is incredibly moist and sweet with a tender crumb, even though it's dairy-free. If you're wondering how, the key is skillet cornbread with creamed corn. Serve it as a side at holiday dinners, with BBQ, or soul food.
Course Bread
Cuisine Southern American
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Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 507kcal
Author Althea Brown
Equipment
Large Skillet
Mixing Bowl
Whisk
Ingredients
1cupyellow cornmeal
1cupall purpose gluten free flourCan also use all purpose wheat flour (if you are not gluten free)
2tablespoonsdairy free butterto brush on top of the finished cornbread
1can creamed corn15 ounces
1tablespoonbaking powder
4eggs
1/4teaspoonsaltonly if using unsalted butter
Instructions
Preheat oven to 350°F
Mix cornmeal, all purpose gluten free flour, baking powder and salt (optional) together and set aside
Melt butter and add sugar. Mix until sugar dissolves
Whisk together eggs
Add whisked eggs and creamed corn to the butter and sugar mixture
Combine wet and dry ingredients and mix until fully combined.
Pour into a greased skillet.
Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Immediately after removing the cornbread from the oven brush the top with some dairy free butter or ghee to keep it deliciously moist!
Notes
I warm my skillet up in the oven, while I am preheating the oven. Then I rub coconut oil or butter all over the inside of the skillet just before pouring the batter in.
You can substitute all purpose gluten free flour for all purpose wheat flour if you don't have a gluten allergy. In fact that's how I used to make this until I figured out that gluten was not my friend.
You can add a cup of cheddar cheese to this recipe for a cheesy cornbread. I've even added jalapeños, when I'm serving it with chili.
You can also pour these into muffin tins for cornbread muffins.