Moist gluten free cornbread recipe with tangy buttermilk. Baked in a cast iron skillet. Perfect with ribs or chili or turn it in to cornbread stuffing.
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Our neighbors, Becky and Wayne, Gary and I went to the Bar-B-Que Bash a few weeks ago. We spent most of our time tasting the different types of chili in the Chili Cook-off. They had 23 different booths. As the 4 of us were leaving, we saw another set of John and Halina (another set of neighbors). They wanted to get ribs but most of the vendors were out.
So last Thursday, the six of us got together for our own Bar-B-Que with ribs and all the trimmings. I decided to bring cornbread. This recipe is based on the cornbread recipe in my A Gluten Free Thanksgiving E-cookbook.
If you like your cornbread moist and springy, this bread doesn’t disappoint. I credit the copious amounts of butter and buttermilk for its lovely texture.
Gluten Free Buttermilk Skillet Cornbread
Yields 8-12 servings
1 Tablespoon olive oil
1 leek, washed and sliced
6 Tablespoons (3 ounces/85 grams) unsalted butter
1/2 cup gluten-free oat flour
1/2 cup white rice flour
1 cup yellow stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon green chili powder (or diced jalapeño), optional
1 teaspoon Penzey’s Sunny Paris herb blend, optional
2 Tablespoons raw honey
2 large eggs
1 1/2 cups buttermilk
1 cup organic corn kernels
1 cup cheese (1/2 Monterey Jack and 1/2 Cheddar)
Position a rack in the center of the oven and preheat to 375ºF (190ºC). Place the butter in a 10″ cast iron and set the skillet in the oven to melt the butter, about 5 minutes.
Put one tablespoon oil in medium skillet and cook leeks until softened.
In a large bowl, whisk together the oat flour, rice flour, cornmeal, baking powder, baking soda, honey, green chili powder, Sunny Paris herb blend and salt. Add the eggs and buttermilk, and whisk until just combined. Fold in leeks, corn and cheese.
Remove the pan from the oven, use pastry brush to coat the sides of pan with butter, then pour the melted butter into the batter, whisking quickly to combine.
Scrape the batter into the buttery, hot pan, and spread evenly. Bake the cornbread until golden and a toothpick inserted into the center comes out clean, about 30-35 minutes.
Let the cornbread cool. Cut into wedges and serve warm with butter and honey.
Want another version of this tasty bread? Check out my Thanksgiving Ecookbook