Gluten-Free Dairy-Free Cornbread

This easy gluten-free cornbread is moist, tender texture inside with crispy, golden edges. Made in a cast iron skillet, it comes out perfect every time. Eat this skillet cornbread with a drizzle of maple syrup or honey, as a side dish to barbecue or chili con carne, or use it to make cornbread stuffing for Thanksgiving dinner! Dairy-free too.

📝 Ingredients

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup gluten-free all-purpose flour blend
• 1/2 teaspoon xanthan gum
• 1/4 cup light brown sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 1/3 cups unsweetened almond milk
• 2 eggs, lightly beaten, room temperature
• 1/2 cup coconut oil, melted

👨‍🍳 Instructions

1. 1Preheat Oven: Pre-heat oven to 425F (220C) and adjust the rack to the middle position.
2. 2Heat Up Skillet: Place an 8-inch cast iron skillet in the oven to heat up.
3. 3Mix Dry Ingredients: In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt and baking powder.
4. 4Add Wet Ingredients: Whisk in the milk, eggs and melted coconut oil until well combined, leaving 1 tablespoon of coconut oil for the skillet
5. 5Brush Skillet with Oil: Remove cast iron skillet from the oven (carefully! It’s hot!) and reduce oven temperature to 375F (180C). Brush the remaining tablespoon of melted coconut oil all around the top surface of the skillet
6. 6Transfer Batter to Skillet: Pour cornbread batter into the skillet, smooth out the top of the batter with a wet spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean
7. 7Cool and Enjoy: Allow cornbread to cool for 10 to 15 minutes before slicing.