Gluten Free Skillet Cornbread Food

GLUTEN-FREE CORNBREAD

Gluten-Free Cornbread image

Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.

Provided by Elizabeth

Number Of Ingredients 9

Ingredients

1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) ((8 ounces; 226 grams))
1/2 cup gluten-free flour, see note ((2 1/2 ounces; 70 grams))
2 tablespoons granulated sugar ((1 ounce; 28 grams))
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk, see note for dairy-free option ((6 ounces; 170 grams))
2 large eggs ((about 4 ounces out of shell; 114 grams))
1/3 cup vegetable oil ((2 1/3 ounces; 66 grams))

Steps:

Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

GLUTEN-FREE SKILLET CORNBREAD

Gluten-Free Skillet Cornbread image

Make and share this Gluten-Free Skillet Cornbread recipe from Food.com.

Provided by techilady

Categories Quick Breads

Time 40m

Yield 4 quarters, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
2 cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
1 jalapeno, seeded and minced
1 cup fresh corn kernels or 1 cup frozen corn kernels
2 large eggs
2 cups buttermilk

Steps:

Heat oven to 425. Put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes.
In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.
Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.
Stir cornmeal mixture into buttermilk mixture until moist. Stir in jalapeno and corn. Scrape batter into hot skillet; bake until golden, about 25 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 451.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 1379.3, Carbohydrate 63.1, Fiber 5.3, Sugar 11.9, Protein 13.5

GLUTEN FREE CORNBREAD

Gluten Free Cornbread image

This is the perfect gluten free cornbread. It's light and fluffy. Best of all, super easy. No one would guess it's gf.

Provided by Jwx35937

Categories Quick Breads

Time 35m

Yield 1 12 in round, 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup sorghum flour
1/4 cup rice flour
1/2 cup tapioca flour
1 cup cornmeal
3 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1 teaspoon xanthan gum
1/4 cup butter
2 large eggs
1 cup buttermilk
3 tablespoons butter (for skillet)

Steps:

Preheat oven to 425. Add cast iron skillet to oven while it heats up and you mix the ingredients.
Mix dry ingredients together in a bowl.
Add butter in pats and blend with dry ingredients as if you were making pie crust. (I use my hands to cut it in.).
Add the eggs and buttermilk.
Mix with fork just until blended.
Take skillet out of the hot oven and add 3 TBSP of butter and let it melt.
Pour batter over the hot butter.
Return to oven and bake for 20 minutes.
Once done, flip onto a plate for serving (upside down).
(Note: the top won't brown very well but you will never know this once you flip it.).

Nutrition Facts : Calories 225.4, Fat 12.3, SaturatedFat 7, Cholesterol 74.4, Sodium 521, Carbohydrate 25.4, Fiber 1.5, Sugar 6.4, Protein 4.5

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