Monday, November 24, 2014

Gluten Free Cast Iron Skillet Corn Bread

 Cast Iron Skillet Cornbread - Gluten Free
With Thanksgiving quickly approaching, I needed to whip up a batch of gluten free skillet cornbread for the stuffing.  Many years I make both corn bread stuffing and the white bread variety.  Last year most of my guests were mixing them together.  

So this year I decided to make my stuffing with a mix of both toasted gluten free white bread and corn bread loaded with everything my family loves in their stuffing.  Let’s just say, if it doesn't have sausage and apples they’ll be disappointed.

Now onto the skillet cornbread, nothing beats the crust you get from baking your corn bread in a cast iron skillet. And a crusty cornbread is exactly what you need for stuffing or it could easily end up a mushy mess. 

For the skillet, I used my Lodge 10-inch to get the job done.  I love Lodge.  Cast iron cookware in general is so economical.  It lasts generations versus the few good years you’re able to get from even the priciest non-stick cookware I've tried.    

And I really enjoy sharing my cast iron cooking and care tutorials with my daughter.  I always finish up with a promise that someday my whole collection will be hers.  And of course she responds with that obligatory eye roll that all young teens have mastered. 

It’s all good. 

One day she’ll appreciate the cast iron collection as much as I do. 

Old Fashioned Cast Iron Skillet Corn Bread
Prep time:  10 min
Cook time: 30-35 min
Servings: 8-10

Ingredients
  • 2 cups gluten free Flour (I used Betty Crocker's All Purpose Blend)
  • 1 ½ cups fine ground corn meal
  • 1 tsp salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3 eggs (at room temp)
  • 5 tablespoons sugar
  • 1 ½ cups milk
  • 1 cup buttermilk
  • ½ cup vegetable oil or melted butter or melted lard
  • ¼ cup vegetable oil or melted lard (to grease the pan)

Video Tutorial: 

Instructions
  1. Set the oven to 400°F (or 205 °C) and place a 10 inch cast iron skillet into the center oven to preheat.
  2. In a large bowl stir together the flour, cornmeal, salt, baking powder, and baking soda.
  3. Lightly beat the eggs and sugar together then add the milk, buttermilk and ½ cup of vegetable oil or melted lard together.
  4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until they’re well combined.
  5. Remove the pan from the oven, add the ¼ cup of melted lard or oil to the hot pan and swirl to coat the bottom and sides.
  6. Pour in the batter, spread to the edges of the pan and smooth the top.  The grease should come up around the sides of the batter and onto the top where it should be spread around with a spatula to aid the top crust browning. 
  7. Bake for 30-35 minutes or until golden and a toothpick inserted comes out clean.
  8. Cool for 10 minutes then turn out onto a serving plate or slice directly in the pan and serve.  

6 comments:

  1. For the skillet, I used my Lodge 10-inch to get the job done. I love Lodge. Cast iron cookware in general is so economical. It lasts generations ... cironskillet.blogspot.com

    ReplyDelete
    Replies
    1. Lodge is so economical. It lasts forever.

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  3. Now onto the skillet cornbread, nothing beats the crust you get from baking your corn bread in a cast iron skillet. And a crusty cornbread is ... castskillet.blogspot.com

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