Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Gluten-Free Skillet Cornbread
- Prep time
- 15 mins
- Total Time
- 40 mins
- Servings
- 6
We say GF (Gluten Free) does not necessarily mean Gummy Food, and this cornbread recipe proves it. Light and moist with a tender crumb, it’s versatile as all get-out considering you can add in all kinds of fixins (jalapenos, bacon, cheese, etc.). Most importantly, it stands up to holiday stuffing recipes.
When making this cornbread as a base for holiday stuffing, we like to make it in muffin tins so we get more golden-brown crusty bits for texture. Come to think of it, cornbread muffins are a bit more festive and fun on the plate at any time of year.
Ingredients
- 1 1⁄2 cups white cornmeal, finely ground
- 1⁄2 cup rice flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 to 2 tablespoons sugar (when making the cornbread for stuffing, we suggest using the lesser amount of sugar)
- 2 Organic Valley Large Eggs
- 1 1⁄2 cups Organic Valley Buttermilk
- 3 tablespoons Organic Valley Butter, melted
Directions
Preheat oven to 425F (or 375F for muffins).
- Mix dry ingredients well.
- Beat eggs, then add buttermilk and melted butter.
- Combine dry/wet ingredients and blend quickly without over stirring.
For skillet cornbread: grease and preheat the skillet in a 425F oven, add batter and bake for about 30 minutes.
For muffins: grease and preheat muffin pan, then fill each muffin cup three-quarters full and bake for about 20-25 minutes.
Adapted from Bill Neal's “Biscuits, Spoonbread and Sweet Potato Pie”
Comments
Thanks,
-Pat
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