I have been going cast iron crazy lately, recently obtaining a couple of great skillets and a Lodge “Double Dutch” oven, which is a 5 quart Dutch oven with a lid that can be used as a skillet. In order to break in the Dutch oven, I looked for a good gluten-free cornbread recipe to bake up and found this one on the Gluten-Free on a Shoestring blog:
Old Fashioned Gluten Free Cornbread
I made a couple of tweaks because I like a slightly spongier cornbread, so instead of 2 cups of coarse ground cornmeal, I used 1 cup polenta/grits grind corn (Bob’s Red Mill brand is without the germ which means it cooks up a little softer) and 1 cup of medium grind cornmeal.
The result was even better than I expected! We ended up eating some for breakfast the next day and it was still moist with some spring to it, but also some of the desired crunch often found in Southern-style cornbread. This may be a new weekly ritual in our house.
The beauty of baking in cast iron was the cornbread developed a beautiful golden brown crust all the way around it. Also, I was able to shave off about 5 minutes from the baking process.
Here’s my modified recipe for:
Old Fashioned Gluten-Free Skillet Cornbread
1 cup polenta or grits grind cornmeal (Bob’s Red Mill if you can get it)
1 cup medium grind cornmeal
1 tsp sea salt
1 tsp baking soda
2 tsp gluten-free baking powder
1 egg, large
4 tbsp butter, melted and cooled (can substitute avocado oil, shortening, or lard if you prefer)
4 tbsp honey
1 1/2 cup plain yogurt (can use the same amount of buttermilk if you prefer)
Preheat oven to 400ºF and oil a 10″ cast iron skillet or Dutch oven. You may also use an 8″ round or square baking pan, but may need to increase the cooking time by 5 minutes.
Mix dry ingredients together in a large bowl and set aside.
In a medium bowl, whisk egg an then, while whisking, drizzle in the butter, and then the honey. Add yogurt and stir until blended.
Make a well in the dry ingredients and then scoop or pour the yogurt combination into the well. Stir until just mixed together–don’t over-mix.
Pour mixture into prepared skillet and spread so it is even. If you use buttermilk, it will be thinner.
Place in preheated oven and bake for 25-28 minutes, adding about 5 minutes if you are not using cast iron. When the center is set and no longer wobbly, remove and cool for a few minutes before slicing into wedges and serving. Enjoy with butter and honey or maple syrup, or your favorite savory meal!