Gluten Free Skillet Cornbread

Volume X No. 1: November 2020

Skillet Cornbread

Laura Rose, Herbalist & Acupuncturist

Laura Rose, Herbalist & Acupuncturist

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Bake cornbread in a cast iron skillet once, and you will never look back. Pouring the batter into a hot pan creates a deliciously caramelized crust, and a perfectly moist center - which isn't easy to achieve when baking gluten free. Skillet cornbread is a dish to evoke to spirit of our grandmothers - hauling wood, tending the fire, nourishing the ones they love with their food and their presence.

Enjoy fresh and warm on its own, drizzled with honey, slathered in pear butter, or dipped into four sisters butternut squash soup.
Yields8 Servings
Yields8 Servings
Dry
 1 cup stoneground cornmeal
 ¾ cup sorghum flour
 ½ cup tapioca or potato starch
 1 tsp xanthum gum
 1 ½ tsp baking powder
 1 tsp fine sea salt
 1 tsp chili powder or cinnamon
 ½ cup light brown sugar
Wet
 1 egg (or flax egg: 1 tbsp ground flax + 1/4 cup warm water)
  cup olive oil
 1 cup very warm water or milk
 ½ tsp lemon juice
 2 tbsp extra water, if needed, for cake batter consistency
Optional
 ½ cup roasted green chilies, chopped
1

Preheat oven to 375°F

2

Lightly oil 10 inch cast iron skillet.

3

In small bowl, combine all dry ingredients and whisk.

4

In large bowl, combine egg with oil and beat for 1 minute; then add remaining wet ingredients.

5

Add in dry ingredients to wet mixture and beat by hand until smooth batter is formed, about 1 minute.

6

Add in chopped green chilis and mix. If batter seems dry, add a little extra water.

7

Heat prepared skillet over medium high heat.

8

Pour batter into skillet. Sprinkle with chili powder and/or cinnamon.

9

Bake cornbread in the center of oven for 20-35 minutes, until firm to the touch in the center and slightly golden around the edges. A toothpick inserted in the center should come out dry.

10

Place skillet on wire rack to rest 15 minutes before cutting.

11

Enjoy fresh and warm on its own, or:

Nutrition Facts

Serving Size 1 slice

Servings 8


Amount Per Serving
Calories 350
% Daily Value *
Total Fat 19g30%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 25mg9%
Sodium 340mg15%
Potassium 260mg8%
Total Carbohydrate 43g15%
Dietary Fiber 3g12%
Sugars 15g
Protein 4g8%

Vitamin A 6%
Vitamin C 4%
Calcium 8%
Iron 8%
Vitamin D 2%
Vitamin E 15%
Vitamin K 10%
Thiamin 10%
Riboflavin 10%
Niacin 8%
Vitamin B6 8%
Folate 4%
Vitamin B12 8%
Pantothenic Acid 8%
Phosphorus 15%
Magnesium 10%
Zinc 6%
Selenium 15%
Copper 8%
Manganese 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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