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Gluten-Free Skillet Cornbread

Course Side Dish
Cuisine American
Keyword cassava flour, cornbread, cornmeal, gluten free, skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 slices
Author Paige Harris

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

  1. Preheat your oven to 425 degrees F.

  2. Add the lemon juice to your coconut milk and let sit for ~10 minutes until curdled.

  3. In a large bowl, mix together all of your dry ingredients.

  4. In a medium bowl, mix your eggs and coconut milk/lemon juice mixture.

  5. Add the wet mix to your dry mix and stir.

  6. Fold in the corn kernels until combined.

  7. 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.

  8. Remove the skillet from the oven, swirl around the ghee, and top with your batter.

  9. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

  10. 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!