You can't have cornbread stuffing without cornbread!
I made a batch of this last week in preparation for some cornbread stuffing I plan to make Thursday morning for Thanksgiving dinner.
I doubled the recipe because one I had the ingredients and two I have an enormous cast iron skillet - so I knew it could handle it.
I was really impressed how amazing this turned out! Who needs gluten?
I'll be posting my stuffing recipe later this week (sorry it will probably be a little late for Thanksgiving, next year!!)
Gluten Free Cornbread (cast iron skillet style)
ingredients: (for one batch)
1 cup yellow cornmeal
1/2 cup gluten free flour (Trader Joe's or Domata)
1 tsp salt
1 tablespoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
1/2 cup whole milk (don't sub this)
1/4 cup shortening (melted)
2 tablespoons butter
Combine all the ingredients together (except the butter) in a large mixing bowl. Don't over mix (no need for a mixer, just use a good old wooden spoon just until everything is combined.
On the stove heat up the cast iron skillet and melt the 2 tablespoons of butter. Let the butter sizzle and get just slightly brown. Pour the batter into the hot skillet! Don't be afraid, it might splatter and sizzle like crazy but that's what makes it so good! It needs to sit on the stove for 2 to 3 minutes.
Then into a 450 degree oven for 20 minutes. Keep an eye on it. Ovens are all different and you just never know with gluten free flour. It should be golden brown on the edges and completely set on top. You can use a knife to check for doneness in the center just like a cake.
The cast iron skillet will be insanely hot so be careful. Let sit for a bit to cool - then eat immediately with maple syrup - yum!!
Or serve with chili soup!
Or potato soup!
Or pot roast!
Or corned beef!! OMG is it st. patrick's day yet?
Or let cool completely and save for stuffing!
I cut mine into squares and threw them into a freezer bag. Then this evening I'm going to set them out on a pan to dry out over night so I can make my stuffing.