Gluten-Free Skillet Corn Bread
Made with gluten-free Cup4Cup flour, this corn bread gets a spicy kick from sliced jalapeños. It’s the perfect accompaniment to our Hoppin’ John (see related recipe at left).
- 1 Tbs. canola oil
- 2 1/4 cups (11 1/4 oz./355 g) cornmeal
- 2 1/4 cups (10 1/8 oz./290 g) Cup4Cup gluten-free flour
- 2 1/2 Tbs. baking powder
- 3 Tbs. sugar
- 1 1/2 Tbs. kosher salt
- 1/4 tsp. cayenne pepper
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted
- 2 3/4 cups (22 fl. oz./680 ml) buttermilk
- 3 eggs
- 2 small jalapeños, very thinly sliced
- 1/4 cup (3/4 oz./20 g) sliced green onions, white and light green portions
Preheat an oven to 400°F (200°C). Pour the oil into a large cast-iron skillet, transfer to the oven and heat for 10 minutes.
Meanwhile, in a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt and cayenne. In a small bowl, whisk together the butter, buttermilk and eggs. Make a well in the cornmeal mixture and, using a rubber spatula, fold in the butter mixture until just combined. Fold in the jalapeños and green onions. Remove the preheated pan from the oven and pour in the batter.
Bake until the top of the corn bread is light golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm. Serves 8 to 10.