Quick Bake Gluten-Free Skillet Cornbread – Feed Me Phoebe

This gluten-free cornbread is made in a large hot skillet, which means a faster baking time and maximum crust-to-moist crumb ratio. The batter is low in sugar, salty, and dairy-free, making it perfect for cornbread stuffing, chili dipping, or as a snack! If you use plant-based milks, they are also low in FODMAPs.

If you are familiar with Blood Sugar Spirit, this is my hub NEW RECIPE CARBIVORE, then you know I don’t like eating sweet quick bread as a snack. Eating sugary foods on an empty stomach can be much more harmful to your hormones than eating the same foods, such as spicy foods. Lamb Chili or rich in protein Stewed cod. That’s exactly the approach I took with my gluten-free cornbread.

This isn’t an overly sweet, cakey Southern cornbread approach. My ideal gluten-free cornbread recipe has a sandy crumb, a little denser, and crispy edges. This cornbread is perfect for slathering, eating with BBQ picnic sauce, and even better with savory meals. It truly is the perfect blank canvas to soak up anything else on the plate.

Using a tastier gluten-free cornbread base is also great for filling, thanks to the dry bread that absorbs other flavors.This works great in a gluten free cornbread filling or a slightly sweeter bread wild rice version.

What makes this cornbread gluten-free?

Most traditional cornbread recipes use a mixture of cornmeal and all-purpose flour to lighten up the denser, heavier cornmeal.

For this gluten-free version, I used white rice flour instead of regular flour. You can also substitute AP Gluten-Free Flour Blend, or use brown rice flour or oat flour instead of similar bread crumbs. If using something denser (such as coconut flour), use half the amount specified.

Is cornmeal gluten-free?

Cornmeal is naturally gluten-free, but like other grains (especially oats), they can often be processed in facilities that handle other non-gluten-free ingredients. If you have celiac disease or are extremely sensitive, your safest bet is to purchase certified gluten-free cornmeal.I like this brand.

What type of cornmeal do you use to make cornbread?

Finely ground than grits or polenta, for baked goods like cornbread, you’ll want to use a medium grind. This is great for giving the cake a sandy texture. White and yellow varieties are common, but like most grains, you’ll get higher nutrient density if you choose blue, red, or pink cornmeal. So feel free to get colorful with this gluten-free cornbread recipe!

Cornmeal is a separate product entirely and is an ultra-finely ground version of cornmeal. It’s light, fluffy, and similar in texture and volume to other gluten-free flours. It’s not the right choice to substitute for cornmeal in this recipe because you want that coarse, sandy texture.

Make this gluten-free cornbread dairy-free too

I often swap out the milk in this recipe for a plant-based alternative like oat or almond milk. Both work perfectly, as will vegetable-based butter, ghee, or olive oil in a pinch. That’s the beauty of good cornbread, you’ll barely notice the changes.

What type of skillet to use for this gluten free cornbread

Any type of cast iron skillet or heavy-duty ovenproof skillet will work for this recipe. I recommend using a larger skillet (13 inches), but if you prefer a thicker cornbread, just choose a smaller skillet. As I mentioned, I love those crispy edges, and the bigger the skillet, the more surface area the crust will have!

If you don’t have a frying pan, you can use a 9×9 baking pan instead. I prefer metal or ceramic cutlery over glass because they get hotter and cause the edges to be more brittle.

More gluten-free breads to enjoy:

Keep reading for this delicious gluten-free cornbread recipe!

With health and hedonism,

phoebe

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Quick Bake Gluten-Free Skillet Cornbread

This gluten-free cornbread is made in a large hot skillet, which means a faster baking time and maximum crust-to-moist crumb ratio. The batter is low in sugar, salty, and dairy-free, making it perfect for cornbread filling or snacking! If you use plant-based milks, they are also low in FODMAPs. If you prefer a thicker cornbread, just choose a smaller skillet. Note, however, that this cornbread is denser and intentionally uncooked. I love those crunchy edges!

course Side dishes, snacks

gourmet food American

diet Gluten-free, low-lactose, vegetarian

Keywords Low FODMAP

Preparation time 5 Every minute Every minute

cooking time 15 Every minute Every minute

portion size 8 number of copies

raw material

• 5 spoon unsalted butter Ghee or plant-based substitute, separated
• 1 cup white rice flour
• 3/4 cup Stone ground corn flour
• 2 1/2 teaspoon baking powder
• 1 teaspoon Salt
• 2 Beaten extra large eggs
• 1 cup plant milk almond or oats or whole milk
• 1 spoon honey or maple syrup

instruct

• Preheat oven to 400 degrees Fahrenheit. Place 1 tablespoon cream in a large (13-inch) cast iron skillet and transfer it to the middle rack of the oven to preheat.

• Melt remaining cream and set aside to cool.

• In a large bowl, stir together the rice flour, cornmeal, baking powder and salt until combined.

• Add eggs, milk, honey and melted cream to dry ingredients. Stir until combined.

• Remove the skillet from the oven and stir in the cream until it coats the skillet.

• Pour the batter into the hot skillet and bake for about 15 minutes or until a wooden toothpick comes out clean. If your pan is smaller, it will produce a thicker cornbread and may take more time to cook.

• Let the cornbread cool in the pan for 5 minutes before slicing. Serve hot with cream or at room temperature. Or, if you’re making my gluten-free cornbread stuffing, save it for later!

If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!