Gluten Free Cornbread Skillet Recipe
Serves 8
10 mins prep
25 mins cook
0 mins total
This delicious gluten free cornbread is super moist + fluffy with loads of flavor and a touch of sweetness! Make it dairy free cornbread with just a few easy swaps. It's the perfect low FODMAP snack or side dish!
For the Non-Dairy "Buttermilk"
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Pete and Gerry's Brown Pasture Raised Eggs Large 12 ea. Scan QR-code and claim coupon
Preheat oven to 375F and lightly grease a cast iron skillet with butter.
Make the dairy free buttermilk. In a small mixing bowl, mix non-dairy milk and apple cider vinegar. Set aside.
Mix the dry ingredients. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix with a fork or whisk to fully incorporate.
Mix the wet ingredients. In a medium mixing bowl, beat together monkfruit, butter and eggs until smooth. Then gently beat in the dairy free buttermilk mixture.
Pour wet ingredients into dry. Using a silicone spatula, fold the dry ingredients into the wet until no clumps remain & all ingredients are fully incorporated.
Bake. Pour the batter into the cast iron pan + bake for 20-25 minutes or until the cornbread is golden brown & a toothpick inserted in the center comes out clean.
