Cast Iron Skillet Gluten-Free Cornbread
There is nothing more eye catching than food served in a cast iron skillet. Enjoy this gluten-free, grain-free cornbread made with cassava flour, jalapeno for a kick, and roasted corn kernels for texture.
A SOUTHERN CLASSIC
My great grandmother grew up in South Carolina. Gram, as she was lovingly referred to, retired with my grandfather to little Laguna Beach, California. My mom grew up in the house next door. She often spent her weekends next door at her grandma’s house.
My mom remembers Gram making cornbread. She had a cast iron cornstick loaf pan she liked using that made cornbread into the shape of an ear of corn. You can find something similar by Lodge Cast Iron. My mom loved her recipe, but sadly it was never written down.
CAST IRON SKILLET CORNBREAD
I use seasoned cast iron skillets by Lodge at most of my clients homes. I’ve used all sizes, from the 3.5″ for eggs to the 15″ when cooking fajitas for a large family.
For this recipe, I like using the 9″ round, seasoned cast iron skillet. It’s versatile. You’ll use it for making a frittata, for fajitas, baking cobbler and more. In the photos for this recipe, I am using an old Emeril Lagasse cast iron skillet I bought 10 years ago. He doesn’t make them anymore, but his site has great tips on how to season a cast iron skillet.
MAKE IT FOR MEAL PREP
I developed this recipe for my vegetarian client’s meal prep. I love preparing slow cooked collard greens for my health-conscious clients. I wanted a healthyish cornbread to accompany the greens and homemade baked beans.
I substitute cassava flour in place of all-purpose flour to make this cornbread gluten-free. I like using Otto’s Naturals Cassava Flour. You can absolutely make this recipe with traditional flour. Keep all the measurements the same.
DAIRY SUBSTITUTIONS
If you prefer to avoid dairy, substitute both the whole milk and buttermilk for any of the following ‘mylks’. Be sure to use a full fat milk. If making your own nut milk, make it thick to substitute the thickness of the buttermilk.
I’ve used the following, along with flax eggs to make this recipe vegan.
- Almond milk
- Soy milk
- Cashew milk
- Coconut milk
- Coconut cream
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Earthy Vegetarian White Bean Chili
- Curried Cauliflower Couscous Salad
- Citrus Green Lentils
- Grilled Corn Mexican Salad
- Cilantro Avocado Dressing
CHEF TIP
If you don’t have cassava flour, substitute with a gluten-free flour blend or organic all-purpose flour.
For the fire roasted corn kernels, I use the frozen variety. Another alternative is roasting 1 corn stalk over a flame on the stove, and then slice the kernels off the cob.
Serve with room temperature organic butter and honey.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationalfood.
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Cast Iron Skillet Gluten-Free Cornbread
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Healthy
Description
Gluten-free, grain-free cornbread with cassava flour. Jalapeño, fire roasted corn kernels, and a cast iron skillet insures you get all the flavor you love from traditional corn bread.
Ingredients
- 1 ¼ cups ground cornmeal (cornmeal flour)
- ¾ cup cassava flour
- 2 Tbsp organic cane sugar
- 1 tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 1 jalapeno, seeds removed and small diced
- ¾ cup fire roasted corn kernels
- 2 eggs, lightly beaten
- 8 Tbsp unsalted butter, melted
Instructions
- Preheat oven to 400 degrees. Place 9-inch cast iron skillet inside to heat while you make the batter.
- In a large mixing bowl, mix together cornmeal, flour, sugar, salt, baking powder and baking soda. In a separate bowl, whisk together the milk, buttermilk, eggs, jalapeno and ½ cup of the roasted corn. Add the wet ingredients to the dry ingredients and mix till incorporated.
- Remove the skillet from the oven and reduce oven temperature to 375 degrees. Add butter to skillet and let melt. Mix melted butter into the batter, leaving about 1 tablespoon in the skillet.
- Add batter into the skillet and spread evenly. Bake until the center is firm, and the edges are brown and crispy, 25 to 30 minutes. Allow to cook for 10 to 15 minutes and serve.
Notes
- If you don’t have cassava flour, substitute with a gluten-free flour blend or organic all-purpose flour.
- Serve with room temperature organic butter and honey.
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SO YUMMY! In case anyone is looking for tried & true variations: Added in a handful of grated sharp cheddar and used plain whole milk yogurt + lemon juice + a dash of water as a substitute for the whole milk and buttermilk. The jalapeño is what sealed the deal. Really love cassava and am so excited to have found this recipe. Thank you!!! Love from my kitchen to yours.
Thank you Alex!
Made this recipe. I was our of buttermilk so I made makeshift buttermilk…(milk and vinegar).
Used 4 Tblsp of avacado oil instead of butter. It was delicious!
So glad you tried the recipe. Thank you for your notes Mary. This always helps others when preparing the recipe as well. Cheers!