I love making Easy Cast Iron Skillet Cornbread for special brunches or dinners. Serving the cornbread right out of the cast iron skillet gives your table a downhome touch.
However, did you know that your average skillet cornbread recipe isn’t gluten free? Yep, most cornbread recipes contain regular flour!
So when buying your cast iron skillet cornbread ingredients, make sure you use cornmeal and not cornbread mix, which contains wheat flour.
They’re sold side by side in the baking section and it’s easy to accidentally grab the wrong one.
Making a gluten free skillet cornbread
However, the addition of molasses does make the skillet cornbread more brown than yellow once baked.
Also, many traditional cornbread recipes use buttermilk. I love the taste, but my tummy can’t handle the dairy.
How to make cornbread in a cast iron skillet
First, heat the empty cast iron skillet in the oven. Place the skillet in the oven while it preheats and you get the cornbread batter and melted buttery spread ready.
Then remove the cast iron skittle from the oven, and carefully add the melted buttery spread and batter. (Swirl the buttery spread around the inside of the skillet to make sure it's thoroughly coated.)
Preheating the cast iron skillet causes the batter to puff up and create a crispy crust when the cornbread is put back in the oven to be baked. This method also makes sure the cornbread doesn’t stick to the cast iron skillet.
Make your skillet cornbread recipe using this corn shucking hack
I added whole pieces of corn to this skillet cornbread recipe to make it even more enjoyable to eat.
Unfortunately, shucking and cooking fresh corn can be a bit of a chore. It's usually worth the effort since fresh corn is much more delicious than canned or frozen corn.
Usually, I shuck the corn outside by the compost pile because I hate the silk sticking to trash can and falling all over the kitchen floor. Then I cook the corn by steaming it over boiling water in a big pot on the stovetop.
However, I saw this corn shucking video on YouTube and thought it was too good to be true.
There was no way you could cook an ear of corn in the microwave for four minutes, cut off the stem end, grab it by the silk end, and have the corn magically slide out of the husks.
So I gave the corn in the microwave hack a try:
The corn slides out best when it’s hot, so use an oven mitt or paper towels to grip the corn to you don’t burn your hand!
The beauty of this method is that you don’t have to heat up the grill or boil a pot of water to cook up your corn.
If you have bunches of corn to cook, you’ll have to experiment on how much time in the microwave you’ll need to cook more than one ear at a time.
(You can always cook up two or three ears and then test one by peeling back the husks to see if it’s done.)
Corn shucking pictures by Lucie Nichols.
More terrific skillet recipes
If you love skillet cooking, then check out these hearty recipes:
Make Sweet Potato Pork Hash for brinner (breakfast for dinner).
If you’re a cornbread fan, you’ll love Pulled Pork Skillet with Cornbread Recipe.
For breakfast you can cook up some Baked Eggs with Skillet Potatoes in Pesto.
For a one pot dinner, try Easy Gluten Free Pot Pie in a Skillet.
If you love Middle Eastern food, try Shakshuka with Feta for brunch or dinner.
For a Mexican style breakfast, try this Easy Breakfast Chilaquiles Recipe made with spicy chorizo.
- 2 cups fine ground white cornmeal
- 1 cup gluten free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3 tablespoons molasses
- 2 large eggs
- 1 3/4 cups coconut milk
- 1/3 cup dairy free buttery spread, melted (divided)
- 1 1/2 cups cooked corn
- Place 8-inch cast-iron skillet in the center rack of the oven. Preheat oven to 425 degrees F.
- In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the molasses, eggs, coconut milk, and 4 tablespoons of the melted buttery spread.
- Pour the wet ingredients into the dry ingredients and stir to combine thoroughly. Add the cooked corn and stir until the corn is incorporated throughout.
- Remove the hot cast-iron skillet from the oven and carefully add the remaining melted buttery spread into the skillet. (It will pop and bubble, so stand back!) Swirl the butter so the bottom and as much of the sides of the skillet is coated as possible.
- Pour in the batter and place back in the oven. Bake for 35-40 minutes. The molasses will give the cornbread a dark color, so don’t be alarmed that it is burning. It will also crack – don’t worry about it.
- Serve with extra buttery spread and drizzle with molasses, if you wish.
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Serving Size:1 slice
Amount Per Serving: Calories: 387Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 703mgCarbohydrates: 49gFiber: 3gSugar: 7gProtein: 8g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Published on May 17, 2015. Updated with new pictures and information.