Wheat Free Classic Cornbread

Total time35 min

Prep time10 min

Cook time25 min

Stone-ground yellow cornmeal gives this skillet cornbread its signature hearty texture and rustic, golden color, while buttermilk keeps the crumb tender and tangy. The batter comes together fast in one bowl, then gets poured into a screaming-hot cast iron skillet for that irresistible crackly, deep-brown crust around the edges. A touch of sugar rounds out the corn flavor without making it dessert-sweet, and baking soda and baking powder team up for a good rise despite how quick the whole process is. Pull it from the oven when the top is deep golden and a toothpick comes out clean, then let it rest just long enough to slice into clean wedges. Serve it warm, straight from the pan, and it's a solid pick for a wheat free table.

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Ingredients

8 servings

3 tbsp unsalted butter, divided
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 ½ cups stone-ground yellow cornmeal
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp fine salt
1 ¼ cups buttermilk
2 large eggs

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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