The Best, Southern-Style Gluten Free Cornbread Recipe
This gluten-free cornbread recipe is baked in a cast iron skillet so it yields the most delectable crispy crust and the sweet, nutty flavor is exactly what you want in a cornbread recipe!
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Ingredients
- 2 1/4 cups cornmeal
- 1 1/2 cups sour cream
- 1/2 cup milk
- 1/4 cup avocado oil
- 4 tablespoons salted butter
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 2 eggs
Instructions
- Preheat your oven to 450°F (230°C).
- While the oven heats, place a 10-inch cast iron pan on the center rack. The goal is to get the skillet piping hot, so it forms a crispy golden crust on the cornbread once you pour in the batter. Literally the best way / the only way to make cornbread.
- In a Large Bowl: Combine cornmeal, milk, and sour cream. Stir the mixture until well combined, making sure there are no dry clumps of cornmeal.
- Let it Rest: Set this mixture aside for about 5–10 minutes. This resting time allows the cornmeal to absorb some of the moisture, which helps to create a tender texture in the final cornbread.
- Add the Oil: Once the cast iron skillet has preheated (it should be very hot after about 10 minutes), carefully remove it from the oven using oven mitts. Add avocado oil to the skillet.
- Heat the Oil: Return the skillet to the oven and let the oil heat for 5 minutes. This step helps to create a crispy, golden crust when the batter is added.
- Add the Butter: After the oil has heated, remove the skillet from the oven again. Immediately add butter to the hot skillet. Swirl the skillet around so the butter melts evenly and mixes with the hot oil. This combination of oil and butter adds richness and flavor while ensuring a crispy exterior.
- Carefully Pour: Once the butter has fully melted, pour the hot oil-butter mixture into the cornmeal mixture.
- Whisk to Combine: Use a whisk to gently incorporate the oil into the cornmeal mixture. The batter should now be slightly smoother, with the fats fully mixed in. The warmth of the oil will also help activate the baking soda and powder for better rising during baking.
- Add honey to the batter, giving the cornbread a subtle sweetness. You can adjust the amount based on your taste. Add baking powder, baking soda and salt. These will help the cornbread rise and create a light, fluffy texture.
- Eggs: Crack in large eggs. It’s important that the eggs are at room temperature to ensure they mix evenly with the other ingredients. Whisk everything together until just combined, but avoid overmixing to prevent the cornbread from becoming dense.
- Pour the prepared batter into the hot, greased cast iron skillet. Use a spatula to gently smooth the top so that the batter is evenly distributed. The hot skillet should start to cook the edges immediately, which helps create the crispy crust characteristic of good skillet cornbread.
- Baking Time: Bake for 12–15 minutes or until the edges turn a golden brown and begin to pull away from the sides of the skillet. The top should start to crack slightly, which is a good indicator that the cornbread is done.
- Test for Doneness: You can insert a toothpick or cake tester into the center of the cornbread. If it comes out clean or with just a few crumbs, the cornbread is done. Avoid overbaking, as it can dry out the cornbread.
- Initial Cooling: Once baked, remove the pan of cornbread from the oven and place it on a wire cooling rack. Let the cornbread cool in the skillet for about 5 minutes. This resting time allows the bread to firm up, making it easier to remove from the skillet without falling apart.
- Remove from the Skillet: After 5 minutes, carefully slide a spatula around the edges to loosen the cornbread. Then, gently lift or flip it out of the skillet onto the cooling rack.
- Additional Cooling: Let the cornbread cool on the wire rack for another 15 minutes to allow it to fully set and develop its flavor and texture.
Servings: 10