Paige Harris My Gluten-Free Skillet Cornbread is made with everything your taste buds love and none of the junk you don’t. Low in sugar & super delish.
Next time you whip up a batch of my October Chili, you need to make this Gluten-Free Skillet Cornbread as your side dish.
Why? Because it’s honestly that delicious.
Growing up, my family never gravitated toward any kind of southern style food. I actually couldn’t tell you the first time I remember having cornbread.
But the problem with most cornbread is that it’s loaded with not-so-good-for-you ingredients: refined sugar, white flour, and vegetable oils.
So instead of giving it up for good, I decided to make my own.
This cornbread is made with a mixture of cornmeal and Otto’s Naturals Cassava Flour. I love making gluten-free creations with Otto’s because their cassava flour is just that – cassava. No fillers, gums, or added nasty oils.
I also upgraded the sweetener in this recipe by using coconut sugar instead of plain ol’ white sugar. Coconut sugar is a nutritive sweetener, meaning that it still contains some antioxidant value in addition to its lovely taste.
And if you need to avoid dairy, don’t despair! I made this version with a mixture of full-fat coconut milk and lemon juice instead of a traditional buttermilk. And instead of glazing the pan with butter, I used ghee. Ghee is basically just butter with the milk solids removed, which makes it perfect for people who are avoiding dairy!
I’ve made this recipe before using buttermilk and butter, too. Use what makes you feel your best!
Whether or not you’re gluten-free, dairy-free, or just want some delicious cornbread, this is the recipe for you.
Gluten-Free Skillet Cornbread
Ingredients
Dry
- 1 1/4 cups yellow cornmeal (150g)
- 1 1/4 cups Otto's Naturals Cassava Flour (150g)
- 1/4 cup coconut sugar (50g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Wet
- 1 2/3 cup full fat coconut milk
- 2 Tbsp lemon juice
- 2 large eggs
- 15 oz corn kernels (1 can drained)
- 4 Tbsp ghee*
Instructions
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Preheat your oven to 425 degrees F.
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Add the lemon juice to your coconut milk and let sit for ~10 minutes until curdled.
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In a large bowl, mix together all of your dry ingredients.
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In a medium bowl, mix your eggs and coconut milk/lemon juice mixture.
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Add the wet mix to your dry mix and stir.
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Fold in the corn kernels until combined.
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Put your ghee into a 12 inch cast iron skillet and place it in the oven until the ghee is fully melted, about 5 minutes.
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Remove the skillet from the oven, swirl around the ghee, and top with your batter.
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Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
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Serve warm with extra ghee for topping!
Recipe Notes
* If you don’t need to be dairy free, you can use butter instead of ghee and switch the coconut milk/lemon juice mixture for buttermilk. I’ve done both ways, and they both taste amazing!
