Easy Gluten-Free Skillet Cornbread

Photo: Allison Usavage

Recipe by Emma Frisch, Photos by Allison Usavage

This is such a forgiving recipe and open to adaptation. You can make it more savory by adding crushed rosemary and sliced black olives, or sweeten it by adding two tablespoons of honey or maple syrup and a teaspoon of cinnamon. In my video I mention making it with cornmeal, which is coarsely ground and will yield a chewier cornbread. However, I actually prefer this recipe with corn flour, which creates a smoother, more moist texture that offsets the whole corn kernels beautifully. You can also experiment with a combination of both!

(Yield: 6–8 servings)

2 cups cornmeal, such as Farmer Ground Flour cornmeal (based in Trumansburg)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 egg (or 1 egg flax egg: 1 tablespoon flax meal + 3 tablespoons H2O)
4 tablespoons unsalted butter, melted
1 1/2 cups plain yogurt
1 cup frozen corn kernels, optional
2 tablespoons unsalted butter, for baking

Preheat the oven to 400 degrees Fahrenheit. Add 2 tablespoons butter to a 12-inch cast iron skillet and melt the butter in the skillet over low heat while you prepare the batter.
Mix dry ingredients together in a bowl: the cornmeal, baking soda, baking powder and kosher salt.
Mix the wet ingredients together in a bowl: the egg (or flax egg), melted butter, and yogurt.
Pour the wet ingredients into the dry ingredients and thoroughly mix together. The mixture will be thick.
Raise the heat for the skillet to medium-high and when the butter begins to sizzle add the batter to the pan, spreading it evenly along the bottom.
Transfer the cast iron to the oven and bake for about 20 minutes, or up to 30 minutes, until golden brown on the top and/or around the edges.
Cut into squares and serve warm with butter and preserves.
Store in a ziplock bag in the refrigerator for up to 3 days for best flavor, or freeze for up to 3 months and defrost in the toaster or oven as needed.

Photo: Allison Usavage

Emma Frisch and her husband, Robert, opened their business Firelight Camps, a glamping destination in Ithaca, NY. in 2014. Emma is a self-taught chef and after many years of food blogging she published her first cookbook: Feast by Firelight: Simple Recipes for Camping, Cabins and The Great Outdoors. File these recipes away for your next outdoor adventure or adapt them to make in the home!

Buy the cookbook on Amazon HERE!

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