Gluten-Free Skillet Cornbread

This is a great quick bread that is perfect for weeknight stews or chili, sweet and flavourful it’s the perfect balance to spicy dishes and a great gluten free option to bring to any potluck. One of my favourite things about this recipe is that it’s made in a cast iron skillet, this helps to toast and caramelize the cornmeal and gives your tender cornbread a wonderful crunchy crust.

Instructions

1. 1

   Preheat your oven to 425° and grease your 9-inch cast iron skillet. In a separate bowl combine milk and vinegar, stir and set aside to curdle while you get the other ingredients prepared (1-5 minutes)

2. 2

   Whisk the Eggs, sugar, melted butter and honey together until light and fluffy. Then incorporate your flour, cornmeal, baking soda and salt.

3. 3

   Slowly pour in your milk and melted butter mixture to your flour mixture and stir thoroughly to combine. The batter should be slightly thicker than pancake batter.

4. 4

   Pour mixture into your prepared skillet and bake for 20 minute or until a toothpick in the centre comes out clean. Remove from the oven and allow to cool before serving.

5. 5

   To make plant based: Simply substitute the milk and butter for equal parts with a plant-based option and substitute the eggs for 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)

6. 6

   To make spicy cheesy jalapeno cornbread: After step 3: add ½ cup of shredded sharp cheddar cheese and 2-3 Tbsp of finely diced pickled jalapeño to the mixture and bake as directed.