Gluten Free Skillet Cornbread

Surprisingly light and airy, this gluten free skillet cornbread is the perfect accompaniment to hearty fall and winter dishes. A little – but not too much – sugar makes this recipe suitable for both sweet and savory cornbread lovers. Yep and yay…

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Shorter Days Make Me Want Baked Gluten Free Comfort Foods

Since the weather’s changed, it gets dark at stupid-o’clock in the afternoon around here now. It’s dark an hour after Mark comes home from work, and way before we eat our dinner.

Quite frankly, it gets dark way, way before I want it to. So, I’m feeling too much dark in several areas of my life. Mark and my’s back patio afternoon wind-down time is now cut short. Which means we’re barely taking in any moving cloud action before the sky goes completely dark. Sigh.

And, I’m sooo tired each early dark night that I want to go to bed at like 6:30. (And sometimes I do!!)

This darkness also makes me hungry for baked goods, y’all. Yep. I’m craving the warmness in our kitchen, and the ‘oooh it’s going to be sooo good’ smells coming out of the oven.

But, most of all, I’m craving the internal hug that only warm gluten free baked comfort foods can bring you. So, I decided to make a gluten free skillet cornbread.

Gluten Free Skillet Cornbread is Sooo Easy, Y’all

Using just 10 ingredients, this gluten free skillet cornbread comes together quickly and easily. After preheating the oven, I poured eggs, milk, plain Greek yogurt, self-rising cornmeal, cassava flour, and the remaining ingredients into the mixing bowl of my stand mixer.

Then, I poured the thick batter into my greased 9-inch skillet:

And then I baked the gluten free skillet cornbread for about 30 minutes before taking it out of the oven to cool slightly:

Once 10 minutes had passed, it was all Mark and I could do to get the pictures taken before we straight tore into the gluten free skillet cornbread. It was worth the wait. The creamed corn and Greek yogurt really work together to add a creaminess to the cornbread. And, the small amount of sugar takes just the right edge off of the otherwise savory concoction. It just works, y’all, especially if you top it with butter. Yep and yay for this easy gluten free skillet cornbread, and see y’all on the yum side…

Gluten Free Skillet Cornbread

This gluten free skillet cornbread features a touch of cane sugar for sweetness, and creamed corn and yogurt for moist deliciousness.

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Course: Gluten Free Baked Goods

Cuisine: Southern

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 293kcal

Author: A Sprinkling of Cayenne

Ingredients

• 2 tablespoons butter
• 2 eggs
• 1 14.5- ounce can creamed corn
• 3 tablespoons butter
• 1/3 cup milk
• 1/2 cup plain Greek yogurt
• 1/3 cup sugar
• 1 cup self-rising yellow corn meal
• 1 cup cassava flour
• 1/8 teaspoon salt

Instructions

• Preheat oven to 400 degrees F.
• Grease a 9-inch cast iron skillet with the two tablespoons of butter. Set aside.
• Pour remaining gluten free skillet cornbread ingredients into the mixing bowl of an electric stand mixer.
• Mix on low speed for about 30 seconds, then on medium speed for about 45 seconds.
• Pour batter into skillet. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of the cornbread comes back clean.
• Remove from oven.
• Let cool for 10 to 15 minutes before serving.

Notes

If you prefer a really sweet cornbread, double or even triple the cane sugar in the recipe.

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Nutrition

Calories: 293kcal | Carbohydrates: 45.3g | Protein: 5.9g | Fat: 10.7g | Saturated Fat: 5.3g | Cholesterol: 69mg | Sodium: 164.4mg | Fiber: 1.9g | Sugar: 11g