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+ servings

Rustic Skillet Cornbread

This cornbread comes together in one bowl and bakes in 10 to 15 minutes. Great for a quick side dish to accompany stew, soup, or chili. The original recipe had sugar which I excluded. If you like a sweeter cornbread, you may desire to experiment with adding a few tablespoons of sugar. We find smothering it in grass fed butter is much better!
The original recipe also had buttermilk which typically I do not have in the house. Because we have a dairy free member, I started using canned coconut milk with good results, but you can use heavy whipping cream or milk. For a tangy flavor, add a tablespoon of apple cider vinegar to the milk and let it sit for 5 minutes before using.
Course Side Dish
Servings 8 slices

Equipment

  • Cast Iron Skillet ours is 10 inches

Ingredients
  

Dry Ingredients

  • cups cornmeal (gluten free) We typically use Bob's Red Mill, medium grind.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt

Wet Ingredients

  • 2 Tbsp butter (this will go directly in skillet)
  • 1 large egg
  • cups canned coconut milk or substitute (see above)

Instructions
 

  • Preheat oven to 450℉. Place butter in skillet and place in preheating oven. Be careful not to burn the butter. I often do this step on the stove-top so I can watch the butter.
  • Mix the dry ingredients in a large bowl. Blend with a fork.
  • Make a well in the center. Add egg in well and beat lightly with fork.
  • Add the milk. Continue mixing, ending with a spatula to make sure everything is incorporated.
  • Remove skillet and pour the batter on sizzling butter.
  • Return to the oven and bake 10 to 15 minutes or until the center is firm.

Notes

If your family does not like coarse bread, use a finer grain cornmeal. 
Keyword Dairy-free, Gluten free,, Refined Sugar Free
Tried this recipe?Let us know how it was!