Mom’s Texas Skillet Cornbread

This old-fashioned cornbread recipe is gluten-free and made in a cast iron skillet for a crispy crust and a moist center. It's made with simple ingredients that you probably already have on hand, and it's sure to become a new family favorite. It's the perfect accompaniment to chili, soup, or a hearty stew. Just simply the best gluten-free cornbread recipe!

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Prep Time 10

Cook Time 25

Resting Time 10

Total Time 41

Course Side Dish

Cuisine American

Servings

Equipment

1 12 inch cast iron skillet or larger
1 large mixing bowl
1 medium mixing bowl

Ingredients

2 cup gluten-free baking flour
2 cup gluten-free yellow cornmeal
3/4 cup to one cup of GF granulated sugar depending on desired sweetness
2 teaspoon salt
2 ½ tablespoons GF baking powder
1/3 cup vegetable oil
1/3 cup melted butter
2 large eggs
2 cup milk

Instructions

Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-inch round deep-sided style cast iron skillet and set aside. (We used a Lodge Cast Iron Seasoned 12" Skillet)
In a large bowl, whisk together the GF flour, GF cornmeal, baking powder, salt, and sugar. Make a well in the center for wet ingredients.
In a separate medium-sized bowl, whisk together the eggs, milk, oil, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Let the batter rest for 2 minutes.
Pour the rested batter into the prepared skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for approximately 10 minutes before slicing and serving.

Notes

For a crispier cornbread, preheat the cast iron skillet in the oven for 5 minutes before adding the batter.
You can add chopped vegetables, cheese, or other toppings to your cornbread batter.
For a sweeter cornbread increase sugar to one cup.
Serve your cornbread with butter, honey, or your favorite dipping sauce.

Tip: Don’t forget to leave some butter out to soften and serve on the warm cornbread, if desired. So YUMMY!

You can make this recipe with equal amounts of buttermilk if you prefer. Keep in mind that recipes with buttermilk take less baking powder. Buttermilk is acidic, and this acidity reacts with the baking powder to create carbon dioxide bubbles. These bubbles help to leaven the baked good, making it light and fluffy. However, too much baking powder can make the baked goods taste bitter. By reducing the amount of baking powder in a recipe with buttermilk, you can create a more balanced flavor and texture. *See Table below.

Please see the gluten-free ingredients we used below.

Nutrition

Carbohydrates: 38gProtein: 4gFat: 4.4gSodium: 519mg

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