Gluten-Free Skillet Cornbread

gluten-free skillet cornbread recipe
Cornbread is an American classic, often teamed with beans and rice. You can find many varieties throughout the country. Children enjoy mixing the batter for this quick and easy recipe.

Ingredients

 2 ½ cups cornmeal
 ½ cup gluten-free flour (or all-purpose flour)
 3 tablespoons coconut sugar (or granulated sugar)
 1 tablespoon ground flax
 2 teaspoons baking powder
 1 teaspoon Himalayan pink salt
 2 cups milk, vegan or dairy
 2 teaspoons apple cider vinegar
  cup olive oil
 1 cup frozen corn, thawed (or drained, canned corn)
 3 tablespoons minced jalapeño peppers (fresh or canned)

Instructions

1

Preheat oven to 375° F

2

Mix all dry ingredients together until well combined.

3

In a separate bowl, whisk together wet ingredients. Add the liquid, corn, and jalapeño peppers to dry ingredients and stir well.

4

Lightly oil a 10 or 12-inch cast-iron skillet. Pour batter into skillet and spread evenly.

5

Bake for about 30 minutes, until golden. A 10-inch skillet will take a little longer than a 12-inch. The top of the cornbread should be firm to the touch (if cracks develop, that is fine!).

6

Remove from oven and let cool 10 minutes before cutting into wedges.

Serves 8

Note: If your family does not like hot chili peppers, omit the jalapeños. Try serving your cornbread with our Classic Chili recipe. https://veggiefestchicago.org/recipe/classic-chili/

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Ingredients

 2 ½ cups cornmeal
 ½ cup gluten-free flour (or all-purpose flour)
 3 tablespoons coconut sugar (or granulated sugar)
 1 tablespoon ground flax
 2 teaspoons baking powder
 1 teaspoon Himalayan pink salt
 2 cups milk, vegan or dairy
 2 teaspoons apple cider vinegar
  cup olive oil
 1 cup frozen corn, thawed (or drained, canned corn)
 3 tablespoons minced jalapeño peppers (fresh or canned)

Directions

1

Preheat oven to 375° F

2

Mix all dry ingredients together until well combined.

3

In a separate bowl, whisk together wet ingredients. Add the liquid, corn, and jalapeño peppers to dry ingredients and stir well.

4

Lightly oil a 10 or 12-inch cast-iron skillet. Pour batter into skillet and spread evenly.

5

Bake for about 30 minutes, until golden. A 10-inch skillet will take a little longer than a 12-inch. The top of the cornbread should be firm to the touch (if cracks develop, that is fine!).

6

Remove from oven and let cool 10 minutes before cutting into wedges.

Serves 8

Note: If your family does not like hot chili peppers, omit the jalapeños. Try serving your cornbread with our Classic Chili recipe. https://veggiefestchicago.org/recipe/classic-chili/

Gluten-Free Skillet Cornbread