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Gluten-Free Skillet Corn Bread with Thyme

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To make everyone feel welcome at your holiday table, it’s  thoughtful to include foods that those on restricted diets can enjoy. For diners who don't eat gluten, our corn bread fits the bill perfectly. It’s exceptionally moist and tender because of the buttermilk in the batter, and a sprinkling of fresh thyme and sea salt lends a savory finish.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 to 10

Ingredients

  • 2 cups (14 oz./440 g) gluten-free coarse-grind cornmeal
  • 2 Tbs. sugar
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 1 1/2 cups (12 fl. oz./375 ml) buttermilk
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted, plus 6 Tbs. (3 oz./90 g) unsalted butter, at room temperature
  • 1 Tbs. chopped fresh thyme
  • Flaky sea salt

Directions

Place a 10-inch (25-cm) cast-iron fry pan in an oven and preheat the oven to 450°F (230°C).

In a large bowl, whisk together the cornmeal, sugar, kosher salt, baking powder and baking soda. In a medium bowl, whisk together the egg and buttermilk. Add the egg mixture to the cornmeal mixture and stir until combined. Stir in the 4 Tbs. (1/2 stick) (2 oz./60 g) melted butter.

Carefully remove the pan from the oven and add 1 Tbs. of the room temperature butter, swirling the pan until the butter is melted and coats the pan. Scrape the batter into the pan and spread evenly. The batter should immediately begin to sizzle around the edges. Bake until the corn bread is golden brown and the center is firm, about 12 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.

Spread the remaining 5 Tbs. (2 1/2 oz./75 g) butter over the corn bread. Sprinkle with the thyme and sea salt and serve. Serves 8 to 10.

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