Wednesday, January 18, 2012

Gluten Free Skillet Cornbread

The kind of cornbread we like here at our house is sort of cake like and on the sweet side.  If you prefer the savory southern version, this is not the recipe for you!  Wow! The corn taste really pulls though on this recipe, though.  Take a deep breath in when it comes out of the oven. Can you smell all the corny goodness?  Simply heaven!  Expect your children to say, "that was yummy!" Over. And over. And over again....

How in the world can something that takes such little effort taste so wonderful?  It is one of the great mysteries of life.  The cornmeal I used here is at the height of purity.  I watched the workers mill the corn as a demonstration for the cub scouts at the old plantation we camped at last summer.  The whole point was to show the children how folks used to grind the corn way back when. All this contraption was ever used for was corn. I had to stop the process and ask to buy the resulting meal....LOL! ;-)   They generously gave it to me and I ran right home and put it in the freezer. Boy oh boy can you ever taste the freshness. 


1 cup Cornmeal, Coarse Yellow
1 cup Gluten Free Flour Blend
1/2 teaspoon Xanthan Gum
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 Tablespoons Sugar
2 Tablespoons Honey
2 Eggs
1/4 cup Butter, Margarine or Shortening (Melted)
1 1/4 cup Buttermilk
1/4 cup Sour Cream
2 to 3 Tablespoons Shortening for Cast Iron Skillet


Place Cast Iron Skillet in 400 degree oven and preheat.
  • Add Cornmeal, Flour, Gum, Baking Powder, Soda, Salt and Sugar in large stand mixer bowl. 
  • Mix to combine.
  • Add Honey, Eggs, Fat of choice, Buttermilk, Sour Cream and whip for about 3 minutes.
  • Take Cast Iron Skillet out of the oven and add shortening. 
  • Once melted pour in cornbread batter.
  • Place back into oven and cook for 20 to 25 minutes.
  • Enjoy!
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