gluten free skillet cornbread
Gluten free skillet cornbread is a lacto ovo vegetarian recipe with 10 servings. For 30 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 266 calories, 6g of protein, and 14g of fat. 37 people have tried and liked this recipe. Head to the store and pick up canolan oil, baking powder, ground cornmeal, and a few other things to make it today. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Healthy Seasonal Recipes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so great. Similar recipes are Gluten-Free Skillet Cornbread, Skillet Amaranth Cornbread (gluten free ), and Skillet Pumpkin Cornbread {Gluten & Sugar-Free}.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup gluten-free all-purpose baking mix
1 teaspoon baking powder
¾ teaspoon baking soda
1 1/3 cup buttermilk
6 tablespoons avocado oil or organic canola oil, divided
3 large eggs
1 ½ cup stone ground cornmeal
1 teaspoon salt
2 tablespoons sugar, optional
Equipment:
frying pan
whisk
bowl
oven
Cooking instruction summary:
Swirl 1 tablespoon oil in a 9-inch cast-iron skillet and place on a rack in the center of the oven. Preheat oven to 375 degrees F. Meanwhile, whisk the remaining 5 tablespoons oil, eggs and buttermilk in a large bowl. Whisk cornmeal, baking mix, sugar (if using), baking powder, salt and baking soda in a medium bowl. When oven is preheated, add the dry mix to the wet mix and stir to combine. Pull the oven rack out, and brush the hot canola oil around the inside of the skillet. Carefully pour the cornbread batter into the hot skillet. Bake until the cornbread is puffed and golden brown, and set up in the center, 22 to 24 minutes.
Step by step:
1. Swirl 1 tablespoon oil in a 9-inch cast-iron skillet and place on a rack in the center of the oven. Preheat oven to 375 degrees F. Meanwhile, whisk the remaining 5 tablespoons oil, eggs and buttermilk in a large bowl.
2. Whisk cornmeal, baking mix, sugar (if using), baking powder, salt and baking soda in a medium bowl. When oven is preheated, add the dry mix to the wet mix and stir to combine. Pull the oven rack out, and brush the hot canola oil around the inside of the skillet. Carefully pour the cornbread batter into the hot skillet.
3. Bake until the cornbread is puffed and golden brown, and set up in the center, 22 to 24 minutes.
Nutrition Information:
covered percent of daily need
