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Skillet Cornbread

Prep Time10 mins
Course: Side Dish
Servings: 8
Author: Julie

Ingredients

  • 1 cup Cornmeal I used Bob's Red Mill.
  • 1 cup All-purpose Gluten-free Flour I used Bob's Red Mill 1 to 1.
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/3 cup Melted Ghee + more for greasing skillet Ok to use butter if not lactose-free.
  • 1 cup Plain Almond Milk Other milks are ok.
  • 2 Eggs
  • 1/4 cup Honey + more for topping
  • 1 cup Corn Kernels I used canned, frozen or fresh corn are ok.
  • 1/2 cup Roasted Hatch Red Chile, chopped I used "ZIA Green Chile Company".

Instructions

  • Pre-heat your oven to 400 degrees F.
  • In a large bowl, add in all of the dry ingredients and mix well.
  • In a separate medium bowl, add melted ghee/butter, almond milk, eggs, and honey. Mix.
  • Add the wet mixture to the dry mixture and mix.
  • Fold in corn kernels and roasted chiles.
  • Using ghee/butter, generously grease a cast iron skillet. I used a medium size skillet.
  • Pour batter into greased skillet and bake for 25-30 minutes or until a toothpick comes out clean.
  • Let it rest and cool for at least 10 minutes.
  • Top with honey (crucial step).