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Crispy cast iron skillet cornbread gluten free in black pan with golden edges and moist interior

Crispy Cast Iron Skillet Cornbread Gluten Free Recipe

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Restaurant-quality cornbread with legendary crispy edges baked in preheated cast iron skillet, creating golden crust surrounding moist, tender gluten free interior

  • Total Time: 35 minutes
  • Yield: 8 wedges 1x

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal (medium grind)
  • 1 cup gluten free all-purpose flour blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum (if flour blend doesn’t contain it)
  • 1 1/4 cups buttermilk, room temperature
  • 1/3 cup melted butter
  • 2 tablespoons butter for skillet
  • 2 large eggs, room temperature
  • 2 tablespoons honey

 

  • 1 tablespoon apple cider vinegar

Instructions

  • Place 10-inch cast iron skillet in oven and preheat to 425°F.
  • Once oven reaches temperature, carefully remove hot skillet with oven mitts.
  • Add 2 tablespoons butter to hot skillet, swirling to coat completely.
  • Return buttered skillet to oven while preparing batter.
  • Whisk cornmeal, gluten free flour, sugar, baking powder, baking soda, salt, and xanthan gum in large bowl.
  • Create well in center of dry ingredients.
  • Whisk buttermilk, 1/3 cup melted butter, eggs, honey, and apple cider vinegar in separate bowl.
  • Let wet mixture stand 2 minutes for leavening activation.
  • Pour wet ingredients into well of dry ingredients.
  • Fold with spatula just until no dry flour streaks remain.
  • Carefully remove hot skillet from oven with oven mitts.
  • Immediately pour batter into sizzling skillet (listen for hiss).
  • Spread batter quickly to edges if needed.
  • Return to oven and bake 20-25 minutes until golden brown.

 

  • Cool in skillet 10 minutes before slicing into wedges.

Notes

  • Preheating skillet is crucial for crispy edges – don’t skip this step
  • Use oven mitts when handling hot cast iron throughout process
  • Butter should sizzle when batter hits pan for proper crust
  • Room temperature ingredients create better texture
  • Don’t overbake – moist crumbs indicate perfect doneness
  • Cool in skillet to prevent soggy bottom from trapped steam
  • Reheat in oven to restore crispness, not microwave

 

  • Cast iron retains heat – be careful when serving
  • Author: David Cooper
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Cast Iron Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 wedge
  • Calories: 245 kcal
  • Sugar: 9g
  • Sodium: 485 mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://fabiloustaste.com/cast-iron-skillet-cornbread-gluten-free-recipe/