This gluten-free skillet cornbread is wonderfully moist, sweet, and tender, despite being dairy-free. The secret? Creamed corn in the batter! It’s the perfect side dish for holiday meals, BBQs, or soul food feasts.
INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup all-purpose gluten-free flour (or regular all-purpose flour if not gluten-free)
- 1 cup granulated sugar (substitute with coconut sugar if preferred)
- 1 cup melted coconut oil (or melted butter, dairy-free butter, or ghee)
- 2 tablespoons dairy-free butter (for brushing on the finished cornbread)
- 1 can creamed corn (15 ounces)
- 1 tablespoon baking powder
- 4 eggs
- 1/4 teaspoon salt (only if using unsalted butter)
INSTRUCTIONS
- Preheat oven to 350°F.
- In a bowl, combine the cornmeal, gluten-free flour, baking powder, and salt (if using). Set aside.
- Melt the butter and mix it with the sugar until the sugar dissolves.
- Whisk the eggs in a separate bowl, then add them along with the creamed corn to the butter and sugar mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Pour the batter into a greased skillet.
- Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Immediately after removing from the oven, brush the top with dairy-free butter or ghee to keep the cornbread moist and flavorful.
NOTES
- For a perfectly baked crust, warm the skillet in the oven while preheating, then grease it with coconut oil or butter just before adding the batter.
- If gluten isn’t an issue, you can substitute the gluten-free flour with regular all-purpose flour.
- Add a cup of shredded cheddar cheese for cheesy cornbread, or mix in diced jalapeños for a spicy kick when serving with chili.
- This recipe can also be adapted for cornbread muffins by dividing the batter into muffin tins.
