Gluten Free Cast Iron Corn Bread
Corn bread tastes best when baked in a cast iron pan, says who? A home full of family during the holidays for a chili feast, that’s who! Wow – the gluten free Cast Iron Corn Bread was a BIG hit at our holiday open house. Guests raved that the bread tasted moist and tender with the perfect amount of sweet. As if we would serve dry as dirt GF corn bread in this house! We love this recipe so much, (and it comes together so quickly,) that we’ve found excuses to make it a countless number of times for every type of meal including breakfast.
Cast Iron plus Quality Ingredients equal Crazy Good Corn Bread
Preheating your cast iron pan contributes to the best results. Truly – do not skip this step. Our cast iron pan also has a little help from outstanding organic ingredients. We use a combination of Flour Farm Organic Gluten Free Flour Blend, polenta corn grits (or corn meal) and corn flour to create the perfect foundation. Whisk in in a few simple ingredients such as salted butter, buttermilk, brown sugar (or honey) and pasture raised eggs. The result: corn bread that tastes light, moist & delicious! We do not add xanthan gum to our corn bread because it does not need it. Baking powder and baking soda provide the perfect rise. Feel free to add in any of your favorite bits: bacon, jalapenos, cheese or fresh corn cut right from the cob. So many choices….
We hope you love this gluten free Cast Iron Corn Bread recipe as much as we do. Share your comments and a rating in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe updated 1.21 for clarity; Recipe Inspiration: Chili Feast! We would also like to give an honorable mention to Karina at cafedelites.com. Her original corn bread recipe inspired us to make it gluten free.Print
Gluten free Cast Iron Corn Bread, just as it ought to be: tender, moist, lightly sweet and gum free. Sink your teeth into a crisp edge with soft center. This recipe is crave worthy! Serve it with savory dishes such as chili or alone as a satisfying snack. It’s all good.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
- 108g (3.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 C spoon & level)
- 85g (3 oz) Polenta/Corn Grits or Corn Meal (1/2 C spoon & level)
- 57g (2 oz) Corn Flour (1/2 C spoon & level)
- 55g (2 oz) Brown Cane Sugar (packed 1/4 C) Note: If substituting Honey, add to wet ingredients
- 1 tsp Baking Powder (4g)
- 1/2 tsp Baking Soda (2.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 113g (4 oz) Salted Butter, melted and cooled (1 stick or 1/2 C)
- 237 ml (8 oz) Whole Milk Buttermilk (1 C) Note: to make your own, add 1 T apple cider vinegar to milk and set aside for 10 minutes
- 2 L Pasture Raised Eggs, lightly beaten (100g)
Equipment: Digital Scale (preferred), 9-10″ Cast Iron Pan or 9×9″ Baking Pan, Mixing Bowls, Measuring Cups and Spoons, Whisk
Before You Dive In – Prep: Please Read
- Bring eggs and buttermilk to room temperature (preferred for the best rise)
- Melt and cool butter
- Butter or grease a 9-10″ cast iron pan or 9″ square baking pan
- Move oven rack to center
- Preheat oven to 400 degrees Fahrenheit (204 C) – If using honey instead of brown sugar, reduce the oven temp to 375 F (190 C)
- Place pan in the oven to preheat
Step 1: Whisk together the dry ingredients in a medium bowl.
Step 2: Add the buttermilk and the eggs to the dry mix. Whisk until well blended, but do not over mix. Pour in the cooled, melted butter. Mix until thoroughly combined.
Step 3: Carefully remove the scorching hot pan from the preheated oven and place on the stove top or other safe surface. Pour the batter into the pan. You will hear a delightful sizzle sound!
Step 4: Bake uncovered for about 20 minutes. Watch the time if using honey – it may take a few more minutes. A toothpick will come out clean when inserted in the middle. Alternatively, the bread will spring back to the touch.
Step 5: Remove from the oven and set the pan on a cooling rack. Allow to cool for about 15 minutes before cutting. To store: place in an airtight container for up to two days or freeze for up to a month. The container will make the bread soft and lose the crispness around the edge. If you prefer the bread to be not so moist, leave the lid ajar.
Pan Alternatives: If you do not have a cast iron pan, no problem! Use a 9×9″ baking pan that you are able to preheat in the oven.
Variety: This may sound a bit nuts, but we add in whatever is hiding in the refrigerator. We might have a few pieces of bacon to chop up or half a jalapeno to mince. We don’t measure exactly how much we toss in. So – we leave that to you!
The nutrition information provided below is for the recipe as written using organic brown sugar. Bread may be sliced into twelve wedges.
- Category: quick bread
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gluten free cast iron corn bread
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