Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
Recipe courtesy of Amy Chaplin
Save Recipe Print
Gluten-Free Skillet Cornbread
Total:
1 hr 10 min
Prep:
25 min
Inactive:
15 min
Cook:
30 min
Yield:
One 9-inch skillet
Level:
Easy
Total:
1 hr 10 min
Prep:
25 min
Inactive:
15 min
Cook:
30 min
Yield:
One 9-inch skillet
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside. 

Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well. 

Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan. 

Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.

Cook's Note

Instead of corn grits, you can use the same amount of regular cornmeal if you have it on hand.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Cornbread Dressing

Recipe courtesy of Ree Drummond

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword