Super moist and buttery gluten free skillet cornbread that’s naturally sweetened with pure maple syrup and made with just 10 simple ingredients. With crisp golden brown edges and the perfect tender crumb, this cornbread recipe will be your new go-to side dish for any meal.
(links below are the gluten free & celiac safe products I used in this recipe)
- 9 tablespoons unsalted butter
- 1 1/2 cups gluten free 1:1 flour
- 1 1/2 cups gluten free cornmeal
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 3/4 teaspoons fine sea salt
- 3 eggs, room temperature
- 1/2 cup pure maple syrup
- 3/4 cup sour cream, room temperature
- 3/4 cup Mariani Original Walnutmilk (or any milk you prefer), room temperature
Preheat oven to 400 degrees. Add butter to a 10-inch cast iron skillet and place in the oven. Allow the butter to melt until lightly browned, about 11 to 13 minutes. Keep an eye on the butter to make sure it doesn’t burn. Carefully remove the skillet from the oven, then carefully swirl the melted butter to coat the edges of the skillet. Set aside.
While the butter melts, prepare the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.
In a separate medium-size bowl, whisk together the eggs and maple syrup. Add the sour cream and milk, whisk until well combined.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Pour the melted butter into the batter and stir until just combined.
Pour batter evenly into the skillet. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove skillet from oven and let cool for 10 minutes, then cut and serve.
Keywords: gluten free cornbread, cast iron skillet cornbread, skillet cornbread