Name: Skillet Cornbread
Yield: Makes 1 Large Loaf
Ingredients: Freshly ground pepper; Xanthan gum, ¾ teaspoon (optional); Additions of your choice such as 4 oz (125 g) shredded extra-sharp Cheddar cheese; 2 teaspoons minced jalapeño chiles; or 1 cup (6 oz/185 g) corn kernels; Buttermilk, 1 cup; Large egg, 1; Butter, ½ cup (4 oz/125 g), or 6 tablespoons olive oil; Fresh sage or rosemary, 1½ tablespoons minced (optional); Brown sugar, ⅓ cup (2½ oz/75 g), firmly packed; Gluten-free flour mix, 1 cup (5 oz/155 g) (I like Cup4Cup); Gluten-free cornmeal, 1 cup (5 oz/155 g) (I like Bob’s Red Mill); Kosher salt, 1 teaspoon; Baking powder, 2½ teaspoons; Baking soda, ½ teaspoon

Preparation info

Makes
1
Large Loaf

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

With rich, toasty flavors and a tender crumb, no one will guess this loaf is gluten-free. I prepare it in a cast iron frying pan, which I can bring right to the table, and serve it warm with butter. For a satisfying breakfast, lunch, or snack, smear leftovers with peanut butter. Sometimes I make this loaf with ½ cup (4 fl oz/125 ml) maple syrup rather than the brown sugar, and mix it in with the liquid ingredients.

Ingredients

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Ingredients

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