Gluten Free Cornbread Skillet Recipe
This delicious gluten free cornbread is super moist + fluffy with loads of flavor and a touch of sweetness! Make it dairy free cornbread with just a few easy swaps. It's the perfect low FODMAP snack or side dish!
Equipment
- 10" Cast Iron Pan
Ingredients
- 1 ¼ cup cornmeal
- ¾ cup gluten free 1:1 flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup monkfruit or sugar
- 2 eggs
- 1 stick butter melted
For the Non-Dairy "Buttermilk"
- 1 ⅓ cup non-dairy milk
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 375F and lightly grease a cast iron skillet with butter.
- Make the dairy free buttermilk. In a small mixing bowl, mix non-dairy milk and apple cider vinegar. Set aside.
- Mix the dry ingredients. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix with a fork or whisk to fully incorporate.
- Mix the wet ingredients. In a medium mixing bowl, beat together monkfruit, butter and eggs until smooth. Then gently beat in the dairy free buttermilk mixture.
- Pour wet ingredients into dry. Using a silicone spatula, fold the dry ingredients into the wet until no clumps remain & all ingredients are fully incorporated.
- Bake. Pour the batter into the cast iron pan + bake for 20-25 minutes or until the cornbread is golden brown & a toothpick inserted in the center comes out clean.
Notes
If making these into cornbread muffins, be sure to adjust baking time slightly. Around 15-18 minutes should do it.
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