I am a Pinterest-friendly site. If you pin me, I am honored! If you make a comment on one of my photos on Pinterest, you’re likely to get a comment … more
This time around, I baked the cornbread in a cast iron skillet. But only because, well, I love baking in a cast iron skillet. Nothing heats as evenly or bakes as well. It creates the most distinctive, lovely crust, without any input from me. But this recipe happens to be incredibly versatile. Over the years, you have written to me, telling me that you made it with granulated sugar instead of honey, milk instead of buttermilk or yogurt, shortening or coconut oil (or even vegetable oil!) instead of butter. And you have loved it!
Just so we’re clear, I have not tested this recipe myself with every single one of these substitutions so I can’t really vouch for them personally. But when every other blog comment seems to be asking about substitutions, and the best I can usually do is to advise you to experiment (I am but one person! I can’t make every recipe every imaginable way!), this recipe is a bit different. Experiment with confidence!
And at least consider making this gluten free cornbread in a cast iron skillet, if you have one. It’s just … so nice. This cornbread is only lightly sweet, so it can be served savory (I usually serve it with chili) or sweet (try it warm, with a scoop of vanilla ice cream).
And since you have already pinned it, and since I don’t want to give just to take away, I leave you with this photographic evidence of my mad 2009 skillz. We all have to start somewhere, right?
2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (60 g, out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tablespoons (84 g) honey
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo 2011).
P.S. If you haven’t joined the gluten-free bread revolution, what are you waiting for? Pre-order Gluten-Free on a Shoestring Bakes Bread, and get your sandwich fixins ready!