Best Gluten Free Cornbread (Skillet, with Creamed Corn)
Golden gluten free cornbread baked in a hot cast iron skillet, with a can of creamed corn for a tender, sweet crumb. Easy to make dairy-free, and made for Thanksgiving, BBQ or a big bowl of chili.
Servings 8
Calories 496kcal
Equipment
- 10-inch Cast Iron Skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose gluten free flour (like Bob's Red Mill 1:1, can also use all purpose wheat flour, if you are not gluten free)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt (1/4 teaspoon if using salted butter)
- 1 cup melted butter or dairy free butter
- 1 cup granulated sugar
- 4 eggs (whisked)
- 1 can creamed corn (15 ounces)
- 3 tablespoons butter (or dairy-free butter, divided)
Instructions
- Put the cast iron skillet in the oven, then preheat the oven to 350°F with the skillet inside.
- In a bowl, whisk together the cornmeal, flour, baking powder and salt. Set aside.
- Stir the sugar into the melted butter until it dissolves.
- Add the whisked eggs and creamed corn to the butter mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Carefully take the hot skillet out of the oven and grease it with 1 tablespoon of the butter. Pour in the batter; it should sizzle.
- Bake for 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Right after it comes out of the oven, brush the top with the remaining 2 tablespoons of butter.
- Let it rest for at least 5 minutes before slicing, so it holds together.
Notes
- If you’re not gluten free, use regular all-purpose flour in place of the gluten-free flour. In fact, that’s how I used to make this until I figured out that gluten was not my friend.
- For dairy-free cornbread, use dairy-free butter in the batter and on top.
- For a cheesy cornbread, stir in 1 cup of shredded cheddar. For a smoky version, use smoked gouda and a pinch of smoked paprika. Jalapeños or green chiles are great when serving it with chili.
- For cornbread muffins, divide the batter between muffin cups and bake for 20 to 25 minutes.
- Baking for someone with celiac disease? Use cornmeal and creamed corn labeled gluten-free, and a dedicated gluten-free skillet.
Nutrition
Calories: 496kcal | Carbohydrates: 51g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 553mg | Potassium: 103mg | Fiber: 3g | Sugar: 26g | Vitamin A: 959IU | Vitamin C: 0.01mg | Calcium: 120mg | Iron: 2mg