Gluten-free skillet cornbread for a side dish, to serve with chili, or to use for Thanksgiving cornbread stuffing.
I just saw an end cap at the grocery store loaded up with boxes of Jiffy cornbread mix. Man, it has been a long time since I have had slice of Jiffy cornbread. We used to rock that when I was a kid. My sister and I would be in charge of the cornbread (dump, stir, bake) and Mom would make the chili or what ever we were having it with.
That was the style of cornbread I knew as a kid. And when I say style, I am talking about the fact that it is sweet. Like crazy sweet. And fluffy and cakey. Yankee style.
My favorite cornbread recipe that I use today is also sweet, but not as cloying as Jiffy. [It has three tablespoons of sugar in it.] It was with that recipe in mind that I started working on this gluten free skillet cornbread.
I think a lot of people who grew up with unsweetened Southern style cornbread would prefer it without any sugar at all. So when I tested this I made sure it worked with or without sugar.
I used this gorgeous locally produced whole grain cornmeal from Butterworks Farm because it is a billion times awesomer than the processed (and not whole grain) stuff you get in a canister. Being stone ground means it is naturally more nutritious, and has delicious grainy texture that makes this cornbread hearty and satisfying for a side dish or as an ingredient in cornbread stuffing.
A note here about “gluten free all purpose baking mix.” This week, one of my recipe cross-testers brought me a SBS of a gluten free recipe she is testing for my book. She had tested it with three brands of gluten free baking mix. All other factors in the recipe were constant. Then we compared them Side by Side (SBS.) This is the kind of things culinerds live for in case you were wondering. The Cup4 Cup was the best of the three, with King Arthur GF All-purpose Flour coming in very very close on its heels. Great results for both of them. So if you can find either of those two brands, that is what I would recommend for this recipe.
Do you prefer cornbread with or without sugar?
Did you make Jiffy cornbread as a kid?
Have you ever tried a side by side test before, just out of curiosity?
Gluten free cornbread recipe with buttermilk. Baked in the oven in a cast-iron skillet. It can be made with or without sugar. Great for Thanksgiving cornbread stuffing or as a side to go with chili.
- 6 tablespoons avocado oil or organic canola oil, divided
- 3 large eggs
- 1 1/3 cup buttermilk
- 1 ½ cup stone ground cornmeal
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar, optional
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- Swirl 1 tablespoon oil in a 9-inch cast-iron skillet and place on a rack in the center of the oven. Preheat oven to 375 degrees F.
- Meanwhile, whisk the remaining 5 tablespoons oil, eggs and buttermilk in a large bowl. Whisk cornmeal, baking mix, sugar (if using), baking powder, salt and baking soda in a medium bowl.
- When oven is preheated, add the dry mix to the wet mix and stir to combine. Pull the oven rack out, and brush the hot canola oil around the inside of the skillet. Carefully pour the cornbread batter into the hot skillet.
- Bake until the cornbread is puffed and golden brown, and set up in the center, 22 to 24 minutes.
23 grams carbohydrates, 2 grams fiber, 5 grams protein
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