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.
Preheat oven to 425F (or 375F for muffins).
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”