This cast iron gluten-free cornbread recipe is a delicious side to accompany winter soups and summer BBQ’s.
Ingredients:
- 1 Cup of All-Purpose Gluten-Free Flour
- 1 Cup of Yellow Cornmeal
- 2/3 Cup of Granulated Sugar
- 1 tsp of Salt
- 3 1/2 tsp of Baking Powder
- 1/3 Cup of Extra Virgin Olive Oil
- 1 Egg
- 1 Cup of Milk (can use al
Cast Iron Gluten-Free Cornbread Directions:
Preheat the oven to 400 degrees. Grease a 9 inch cast iron skillet and place in the oven while it is warming up.
In a large bowl, whisk together the flour, sugar, salt, cornmeal, and baking powder. Next, make a well and add the oil, milk, and egg. Stir until the mixture comes together. A few small clumps are okay.
Take out the preheated cast iron skillet and pour in the cornbread batter. The oil in the pan will show around the top edges of the batter and this is just fine.
Bake for 20-25 minutes. The cornbread should be golden brown on top and pull slightly away from the edges of the pan.
Allow to cool for 10-15 minutes in the pan, slice, and serve.
To store the cornbread, you can leave it in the cast iron pan for a few days with a cover. However since this bread is so moist, it is best on day 3 to transfer it to an airtight container and store it in the fridge. If you leave it on the counter for too long, mold will start to grow.
Meals to Serve with Cast Iron Gluten-Free Cornbread
My cast iron gluten-free cornbread recipe is quick and easy to make. It is a versatile side that can be served as a side throughout the year. Cornbread goes great with chilis and soups in the winter. It also goes great with BBQ and Ribs. I love how quick it is to prepare. If I am in a pinch, cornbread is one of my go to recipes because I always have its eight ingredients on hand.
- Chili
- Turkey Soup
- Chicken Noodle Soup
- Goulash
- Pulled Pork
- Barbeque Chicken
- Fried Chicken
- Ribs
Make Your Cornbread Dairy Free
This recipe can easily be made dairy free if needed. Because I use olive oil in this recipe, the only adjustment needed to make it dairy free is to change out what you use for milk. I prefer to use original almond milk to replace the one cup of milk, but you could use coconut, oat, or soy milk as well.
Cast Iron Cornbread
Ingredients
- 1 Cup of Flour
- 1 Cup of Yellow Cornmeal
- 2/3 Cup of Sugar
- 1 tsp of Salt
- 3 1/2 tsp of Baking Powder
- 1/3 Cup of Oil
- 1 Egg
- 1 Cup of Milk
Instructions
- Preheat oven to 400 degrees. Grease a 9 inch cast iron pan and place in the oven while it warms up.
- Whisk together 1 cup of flour, 1 cup of cornmeal, ⅔ cup of sugar, 1 tsp of salt, and 3 ½ tsp of baking powder.
- Make a well and add ⅓ cup of oil, 1 egg, and 1 cup of milk.
- Stir until the mixture comes together well. A few small clumps are okay.
- Take the host cast iron skillet out of the oven.
- Pour the cornbread batter into the skillet. Oil will come up around the edges. This is okay.
- Bake in the oven for 20-25 minutes until it is golden brown and the sides are pulling away from the pan.
- Cool for 10-15 minutes before slicing.
Leave a comment below to let me know if you enjoyed this recipe!
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