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Gluten-Free Cornbread Skillet

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14
Author Rachael DeVaux

Equipment

  • Hand mixer or whisk
  • Cast iron skillet or baking dish

Ingredients

  • 3 eggs room temp
  • 1 cup milk I used unsweetened almond milk
  • 1 tbsp lemon juice
  • 1/3 cup ghee melted
  • 1/2 cup honey
  • 1 cup + 2 tbsp cornmeal I used Masa Harina and it worked great!
  • 1 cup GF all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder

Instructions

  • Preheat the oven to 375 degrees F. In a large bowl, add all of the wet ingredients, then use a hand mixer or whisk to mix together.
  • Then add in your dry ingredients, making sure to break up any clumps, and combine. Make sure not to over stir!
  • Spray the cast-iron with oil, then pour in the cornbread mixture. Bake for about 20-25 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.
  • Top with honey and/or ghee and serve with chili, or enjoy as a snack any time of day.