The inspiration for this recipe comes from Ally’s Cilantro Cumin Lime Corn Squares over at Ally’s Kitchen. She had some left over corn and a new and a nifty pan.
Ever since I saw that post, I’ve wanted to create a gluten free cornbread. I was shocked when I found out that cornbread had wheat flour in it. I mean it’s cornbread after all and they do make corn flour why use wheat flour?
I had left over corn, but not as much as what Ally’s recipe called for and I didn’t have her square brown pan either, but I did love her Mexican flair. I decided to incorporate some of the same spices into this gluten free skillet cornbread recipe. I hope you enjoy!
1 cup stone ground yellow cornmeal, (make sure it’s cornmeal and not cornbread mix)
3/4 cup corn flour
1 corn cob, corn removed
1 leek, chopped
1/2 cup grated cheddar cheese (or Parmesan cheese)
2 large eggs
1 cup heavy whipping cream (or half & half)
2 tablespoons honey
4 tablespoons unsalted butter, melted
1 tablespoon butter for skillet
1 tablespoon olive oil (or Rice bran oil)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon red pepper flakes
Preheat oven to 425F.
Chop leek and put in water to clean. Drain. Put one tablespoon oil in medium skillet and cook leeks until softened. Set aside. Take corn off cob and set aside.
In large bowl, combine cornmeal, corn flour, and spices.
In medium bowl, whisk eggs, heavy whipping cream, and honey together.
Add wet ingredients to dry – stir until just combined. Stir in melted butter. Add corn kernels and leeks and stir.
Heat a 8- or 9-inch cast iron skillet over medium-high heat until searing hot. Add a pat of butter and quickly swirl around until melted. Pour the batter into the hot pan over the heat. Smooth out so that batter covers pan if necessary. Place skillet in oven. Bake until top is brown and a toothpick comes out clean about 15-20 minutes.
Let cool slightly, cut into slices right from pan or invert to remove and plate. Enjoy topped with butter, if desired!