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Having grown up in the South I like my cornbread savory, preferably made with bacon drippings. Hubby, on the other hand, likes his cornbread sweet. While I still make savory cornbread occasionally for myself, this recipe satisfies both of us. The sweetness is light enough not to offend my Southern-bred palate, and adding some chopped sweet Vidalia onion (optional) gives it a touch of complementary savoriness.
In lieu of milk, I use cream style corn for the liquid, and I also use my favorite gluten-free flour. The resulting cornbread is both gluten- and dairy-free, but also hearty and flavorful, a perfect complement to soups and slow-cooker meals.
Recipe: Gluten & dairy free skillet cornbread
- 1 cup cornmeal
(I use Indian Head Old Fashioned Stone Ground Yellow Corn Meal)
- 1 cup gluten free all-purpose flour
(I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 5 tablespoons vegetable shortening
(divided: 4 softened for batter, 1 to heat in skillet)
- 1 (14.75 ounce) can cream style corn
- 1/2 cup chopped Vidalia onion (optional)
- Preheat oven to 350 degrees F. Put 1 tablespoon shortening in 8″ cast-iron skillet and place in oven to melt.
(I use this Lodge pre-seasoned cast-iron 8-inch skillet with this silicone hot handle holder)
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a separate bowl, use a mixer to cream together eggs and 4 tablespoons softened shortening; stir in cream style corn.
- Combine wet and dry ingredients until just moistened. If desired, add chopped onion at this point.
- Spoon batter into heated skillet and bake in preheated oven for about 25 minutes, or until a toothpick inserted in center comes out clean.
- Cool 10 minutes before serving.
If you try this recipe, I’d love to hear about it in the comments below!