Gluten-Free Skillet Cornbread

This classic cornbread is just as good baked in a big cast-iron skillet. Just be sure to serve it with all the softened butter your heart desires! Our updated cornbread is rich and moist and gets a flavor boost from fluffy whipped goat cheese topped with a sprinkling of jalapeño. Serve wedges of it as part of a big holiday meal, or try it alongside a soup, stew or chili.

Why use a cast-iron skillet for cornbread?

Cast iron can get really hot, is nonstick, and can go from stovetop to oven. It’s really a must for cornbread with a crispy bottom!

How do you get crispy edges on cornbread?

The pan needs to be hot when you pour the batter in. That’s why you heat it up on the stovetop. You should hear a sizzle when the batter goes in—that’s how you know it’s going to be crispy and delicious!

How to make Gluten-Free Skillet Cornbread

Ingredients

• 1 teaspoon safflower or canola oil
• 1 cup yellow cornmeal
• 1 cup all-purpose gluten-free baking mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 2 large eggs plus 1 large egg yolk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3 1/2 tablespoons honey
• 4 ounces goat cheese
• Milk or cream, optional
• 2 teaspoons seeded finely chopped jalapeño pepper
• Cracked black pepper, to taste

Instructions

1. Preheat oven to 350°F. Brush a medium (9-inch) ovenproof skillet with oil and set aside.
2. Whisk together cornmeal, baking mix, baking powder, baking soda and salt in a large bowl.
3. Whisk together buttermilk, eggs, egg yolk, melted butter and honey in a medium bowl.
4. Pour wet ingredients over dry ingredients and whisk just to combine. Pour batter into the skillet.
5. Bake until puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Cool at least 20 minutes before serving.
6. Meanwhile, whip goat cheese with a handheld mixer or in a food processor until smooth and fluffy, adding a few teaspoons milk or cream if necessary. Sprinkle with jalapeño and cracked pepper. Serve goat cheese mixture alongside cornbread as a spread or on top.