Today’s recipe for skillet cornbread is one of those miraculous “tastes-delicious-and-requires-little-work” recipes. I love those. This is the time of year when my thoughts turn towards soup, stew, and chili–and cornbread is the perfect accompaniment.
We just got back from visiting my sister and her family in California. We had soup most days. This is my and my sister’s style–we both tend towards making a big pot of soup for company. I never really thought of it too much before until years ago her husband, my brother-in-law, said to me, “Jeanne, I love your cooking–but I can’t take any more soup.” That totally cracked me up. I hadn’t even been aware that I was making soup every night. Well, he talked about it again this time–he was getting a bit tired of soup. Oops, we’d done it again! Apologies to my brother-in-law–soup must been in our genes.
So, soup’s on the menu a lot this fall. And luckily, I have a terrific yeasted dinner roll recipe that goes nicely with soup. I made that one of the nights we were at my sister’s house to go with the soup she made and everyone loved them. When I got back last night, I had a note from one of my readers, Rachel, asking if I have a cornbread recipe I’d be willing to share. Why yes, I do! And I am happy to share it. It’s for a skillet cornbread that is as sweet or not-sweet as you want it to be.
As I have mentioned several times on this site, I am a Southern girl at heart. But, I do have some failings as a wanna-be-Southern-gal. One of the most egregious, according to my actual Southern girlfriends, is that I like cornbread with sugar in it. I can’t help it–cornbread is slightly sweet in my world. Please don’t judge. My name is Jeanne and I have a sweet-tooth.
That said, this recipe you can make it as sweet or as authentically Southern (non-sweet) as you want. And it’s easy-peasy. No special equipment needed other than a seasoned cast iron skillet. Note: be sure that the corn flour and corn meal that you use is gluten-free. Many types aren’t, oddly enough. Check the label.
Skillet Cornbread, Gluten-Free
Special equipment needed
-9″,10″, or 11″ cast iron skillet or an 8″x8″ or 9″x9″ baking pan
1 cup (130g) gluten-free corn flour (like masa harina)–be sure it’s labeled “gluten-free”
1 cup (115) gluten-free corn meal (I like medium grind)–be sure it’s labeled “gluten-free”
2 tsp-3 TBL granulated sugar (or none at all–you choose amount based on how sweet you want it to be)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large or extra large eggs
3/4 cup yogurt or sour cream (170g) (dairy or dairy substitute)
3/4 cup milk (180ml) milk substitute)
2 tablespoons butter (or butter substitute)
Preheat oven to 425 degrees. When oven is heated to temperature, place butter in skillet and place skillet in oven to preheat and to melt the butter.
As skillet is preheating, in a large bowl, mix together corn flour, corn meal, baking powder, baking soda, sugar and salt.
In a medium bowl, whisk together eggs, yogurt, and milk unti fairly smooth. Add egg mixture to corn mixture and mix with a large spoon until combined.
Carefully remove hot skillet from oven. Butter should be melted. Carefully swirl butter around the skillet to make sure it covers bottom of pan fully. Pour batter into skillet. Place skillet back into oven and bake for about 20 minutes–until top is golden brown and bread is firm. The top will have cracked a bit–that’s fine. Remove from oven and cool in skillet on top of stove.
Cut into wedges and serve. Makes a great accompaniment to soup or chili! Can also be cut into cubes (when cool) and used for Thanksgiving dressing or stuffing.