So I have a confession to make about this recipe. I’ve easily consumed an entire skillet in a few days on my own.
That’s the challenge when you haven’t had a specific food for some time because it wasn’t gluten free and then you stumble on how to make it. And it probably didn’t help that I had to mess with the recipe a few times in order to get it right.
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Cornbread is an major winter comfort food in my mind. When I think of cozy nights I think of a good soup or chili partnered with a slice of cornbread. And a crunchy crust is a must!
The initial inspiration for this recipe came from trying to season my cast iron skillet. I had inherited (read: tossed my way) a Lodge cast iron skillet from my mom after series of frustrating meals and then putting the skillet on the back burner, well the back of the drawer. When my parents moved to a smaller house they let me have the rusty cast iron pan.
Armed with those perfect Pinterest images in mind I set to work on trying to restore it. I must have tried two or three times to scrub it and oil it both at our previous house and our new home. But is still seemed dull and rough. That’s when I finally stumbled on to the best, yet most obvious piece of advice about cooking with cast iron.
To get the best seasoning, you have to cook with it!
Feeling stupid, I immediately went to work on a good starter recipe for seasoning: gluten free cornbread. Enter the challenge of gluten free conversion. Cornmeal that was safe wasn’t too hard of a find, but getting the flour and liquid balance took a few tries. But I eventually got it right. And it’s delicious.
If you are new to gluten free baking, I encourage you to give this recipe a try. It’s an easy starter recipe that doesn’t require any special ingredients or techniques other than a bag of gluten free flour and a kitchen scale. Which is a must! Cup by cup measuring is not nearly accurate enough and for baking (especially gluten free) precision is everything.
Gluten Free Cast Iron Skillet Cornbread
- Cast Iron Skillet
- 132 g yellow cornmeal gluten free
- 140 g all purpose gluten free flour Better Batter is my favorite
- 2 tsp baking powder
- ¾ tsp baking soda
- 6 Tbsp unsalted butter melted and cooled
- 2 eggs
- 2 Tbsp honey
- 2 ¼ cup buttermilk room temp
- 2 Tbsp unsalted butter room temp
- Place cast iron skillet in oven and preheat to 425°. Remember to handle the cast iron skillet with oven mitts after this.
- In a large bowl combine cornmeal, flour, baking powder, baking soda and salt with a whisk.
- In a second bowl combine eggs, honey and buttermilk. Then add butter and stir well, this may cause some curdling but that's okay.
- Pour fluid mixture into the flour mix and stir using a spatula. Batter will be on the thicker side.
- Once the oven is preheated and your're ready to pour in the batter, carefully remove the cast iron skillet and set it on a pot holder. Add 2 Tbsp of butter to the skillet and allow it to melt and coat the bottom. Then, pour in the batter, smoothing into an even layer as quickly as possible.
- Bake at 425° for about 15 minutes into a toothpick comes out clean. Remove from oven and allow to cool slightly before serving with butter or honey.