Skillet Sizzled Cornbread GF
Skillet Sizzlin Cornbread ~ Gluten Free and Sugar Free
This delectable cornbread is my version of a delicious recipe found in one of my all time favorite cookbooks, the Dairy Hollow House Soup and Bread, A Country Inn Cookbook. A lovely bed and breakfast in Eureka Springs Arkansas is the stage for this fabulous cookbook full of delicious soups, breads and salads and the riveting stories of Crescent Dragonwagon. Dave and I had honeymooned in the charming Ozark Mountains, at a B&B just down the road in Eureka Springs. It drew me back to that happy time, and has been a favorite ever since!
So here is my gluten free, slightly different version of Crescent's marvelous Skillet Sizzled Buttermilk Cornbread, with a huge thanks and a massive hug for a great recipe! To make this gluten free, I have ommitted the regular flour, substituting a combination of yellow corn meal and garbanzo flour. When baking with garbanzo bean flour, the liquid can safely be increased (it absorbs) which is where the additional sour cream/yogurt/buttermilk comes in, adding a silky richness that makes it beyond fabulous!
If you are making this into a baked Cornbread Dressing or Cayenne Cornbread Dressing, skip whatever sweetener you choose!
In a small bowl, combine
- 1 1/2 cups stone-ground yellow corn meal (use organic - no GMOs)
- 1/2 cup garbanzo bean flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1-3 packets stevia - to your taste OR 1/4 cup sugar OR no sugar
In a large bowl combine
- 1 1/4 cups buttermilk (I add a tablespoon of lemon juice to 1 1/4 cups raw milk to make mine!)
- 1/4 teaspoon baking soda (Yes, you read that correctly, stir 1/4 teaspoon baking soda into the buttermilk! Trust me - it is great!)
Combine and blend the following "wet ingredients" then add to buttermilk/baking soda
- 2 large eggs
- 1/2 cup yogurt, Greek yogurt or sour cream (or an additional 1/2 cup buttermilk) Choose 1
- 1/4 cup oil (admittedly, I use EVOO, although you can use MILD oil)
- 2-4 tablespoons of butter
Preheat oven to 350.
Take a cast iron skillet and spray with Pam. Add 2-4 tablespoons of butter into the skillet and throw it in the oven just until melted. Using a POTHOLDER, take out the cast iron skillet. Ask me why this is in capitol letters ;-) it is easy to forget and burn your hand.
While the butter is sizzling in the skillet, mix buttermilk with baking soda. Set aside. In a large bowl, whip eggs with yogurt/sour cream/buttermilk - just use ONE of those! Add buttermilk mixture and stir.
Mix dry ingredients well and pour into liquid ingredients, stirring well.
Pour into buttered, warm black iron skillet. Grab a POTHOLDER and use it to put the HOT skillet back into the oven.
Bake skillet in 350 oven for 30 minutes, make sure it is done. Serve!
Gluten Free Skillet Sizzled Cornbread is the perfect base for Cornbread Dressing (Stuffing)! It is also great crumbled over chili, served alongside soup, or just about any time!
Skillet Sizzled Cornbread MUFFINS ~ Gluten Free
Follow directions above, except scoop dough into muffin pan. Bake at 350 oven for about 18-24 minutes until golden brown! These are fabulous gluten free corn muffins, that freeze beautifully!
Copyright Lisa Baughn at www.ThePrudentwife.com ~ Normal 0 false false false EN-US X-NONE X-NONE
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com