Quick-Baked Gluten-Free Skillet Cornbread
This gluten-free cornbread is made in a large hot skillet, which means a quicker bake time and maximum crust to moist crumb ratio. The batter is low sugar, savory and dairy-free optional, which makes it perfect for cornbread stuffing or a snack! It is low FODMAP too if you use plant-based milk. If you prefer a thicker cornbread, simply choose a smaller skillet. But be warned, this cornbread is on the denser side and purposefully not cakey. I like those crunchy, crispy edges!
Servings 8 servings
Ingredients
- 5 tablespoons unsalted butter ghee or plant-based alternative, divided
- 1 cup white rice flour
- 3/4 cup stone-ground cornmeal
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 beaten extra-large eggs
- 1 cup plant-based milk almond or oat or whole milk
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 400 degrees F. Place 1 tablespoon butter in a large (13-inch) cast iron skillet and transfer it to a middle rack in the oven to preheat.
- Melt the remaining butter and set aside to cool.
- In a large mixing bowl, stir together the rice flour, cornmeal, baking powder, and salt until combined.
- Add the eggs, milk, honey and melted butter to the dry ingredients. Stir until just combined.
- Remove the skillet from the oven and swirl the butter until it coats the pan.
- Pour the batter into the hot skillet and bake for about 15 minutes or until a wooden toothpick comes out clean. If your pan is smaller it will produce a thicker cornbread and may take more time to cook through.
- Let the cornbread cool in the pan for 5 minutes before slicing. Serve warm with additional butter or at room temperature. Or save for later if you’re making my gluten-free cornbread stuffing!