Description
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.
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Dry
- 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)
Wet
- 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)
Instructions
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
Bake Cornbread!
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.
Enjoy!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: quick bread
- Method: baking
- Cuisine: American
Nutrition
- 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