Easy Skillet Cornbread (GF) – Cooking Video
Have you settled into a new normal or does life still feel flooded with tidal change? (Both are valid.) Does cooking feel monotonous and draining? (If so, I’m here to help.) Or have you surrendered to the daily flow of meals?
I’d love to hear how you’re doing in the comments below. What are you inspired to cook these days, OR, what do you want to learn how to make?
Right now, I’m excited to share a little inspiration with you in my second Cooking With Kids video!
Like last time, this glimpse into my kitchen is unfiltered and at times chaotic, but you can count on it being a positively delicious experience – and dish! It’s a dose of real life and practical kitchen wisdom.
In this video you’ll learn a simple and gratifying family dish while also getting some comic relief.
If you like this video and/or recipe, please help me spread this gift by sharing this post via email or social media, or tagging friends and family directly in this IGTV post.
Thank you so much for continuing to show up here and for being part of my community.
Easy Skillet Cornbread (Gluten-Free)
This is such a forgiving recipe and open to adaptation. You can make it more savory by adding crushed rosemary and sliced black olives, or sweeten it by adding two tablespoons honey or maple syrup and a teaspoon of cinnamon. In my video I mention making it with cornmeal, which is coarsely ground and will yield a chewier cornbread. However, I actually prefer this recipe with corn flour, which creates a smoother, more moist texture that offsets the whole corn kernels beautifully. You can also experiment with a combination of both!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- 2 cups cornmeal (or corn flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 egg (or 1 egg flax egg: 1 tablespoon flax meal + 3 tablespoons H2O)
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups plain yogurt
- 1 cup frozen corn kernels, optional
- 2 tablespoons unsalted butter, for baking
- Preheat the oven to 400 degrees Fahrenheit. Add 2 tablespoons butter to a 12-inch cast iron skillet and melt the butter in the skillet over low heat while you prepare the batter.
- Mix dry ingredients together in a bowl: the cornmeal, baking soda, baking powder and kosher salt.
- Mix the wet ingredients together in a bowl: the egg (or flax egg), melted butter, and yogurt.
- Pour the wet ingredients into the dry ingredients and thoroughly mix together. The mixture will be thick.
- Raise the heat for the skillet to medium-high and when the butter begins to sizzle add the batter to the pan, spreading it evenly along the bottom.
- Transfer the cast iron to the oven and bake for about 20 minutes, or up to 30 minutes, until golden brown on the top and/or around the edges.
- Cut into squares and serve warm with butter and preserves.
- Store in a ziplock bag in the refrigerator for up to 3 days for best flavor, or freeze for up to 3 months and defrost in the toaster or oven as needed.
If you’re cooking with kids, leave extra time for the prep and cleanup. Adapted from Gluten Free On A Shoestring.
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