GLUTEN-FREE SKILLET CORNBREAD
Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
Provided by Amy Chaplin
Categories side-dish
Time 1h10m
Yield One 9-inch skillet
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
- Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
- Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
- Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.
GLUTEN-FREE SKILLET CORNBREAD
Make and share this Gluten-Free Skillet Cornbread recipe from Food.com.
Provided by techilady
Categories Quick Breads
Time 40m
Yield 4 quarters, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425. Put butter in a 10- to 12-inch cast iron skillet; place in oven until butter is melted and pan is heated, 3-5 minutes.
- In a medium bowl, whisk cornmeal, sugar, baking soda and salt; set aside. In a large bowl, whisk eggs and buttermilk.
- Remove hot skillet from oven; pour butter into the buttermilk mixture; whisk to combine. Using a pastry brush, coat pan with remaining butter.
- Stir cornmeal mixture into buttermilk mixture until moist. Stir in jalapeno and corn. Scrape batter into hot skillet; bake until golden, about 25 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 451.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 1379.3, Carbohydrate 63.1, Fiber 5.3, Sugar 11.9, Protein 13.5
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