Can this be made ahead?

If serving to company we suggest making it fresh and serving warm. To prep it ahead mix the wet mix and dry ingredients and keep them separate. Keep the wet mix in the fridge up to 1 day ahead stored in an airtight container. Mix the batter and bake fresh before serving.

Reheat wedges of the cornbread for 20 seconds in the microwave. To reheat in the oven, take the cornbread out of the skillet and wrap wedges in foil. Bake at 350 degrees F until heated through, about 25 minutes.

Wrap slices in plastic, then add to a 1 gallon freezer bag. Press as much air out of the bag as possible and seal shut. Freeze up to 1 month. Unwrap and defrost in the microwave for about 35 seconds. Enjoy warm. Alternatively defrost on the counter and reheat in the oven.

Gluten-Free Skillet Cornbread

Description

This gluten free cornbread recipe is baked in a cast iron skillet. Serve with chili or use for Thanksgiving stuffing. Bonus: you can make it with or without sugar.

Ingredients

Units Scale

6 tablespoons avocado oil or organic canola oil, divided
3 large eggs
1 1/3 cup buttermilk
1 1/2 cup stone ground cornmeal
1 cup gluten-free all-purpose flour
2 tablespoons sugar, optional
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda

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Instructions

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 375ºF.
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. Serve warm for the best texture. Let it cool about 30 minutes then slice into wedges.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/10 of the cornbread (about 3 ounces)
Calories: 210 calories
Sugar: 4 g
Sodium: 394 mg
Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 5 g