Recipe: Gluten-Free Skillet Cornbread
Sometimes, warm freshly baked bread for breakfast is all you want — ideally made from dough that doesn’t involve activating yeast or kneading. You want bread that’s mildly sweet, but not cakey like muffins or a banana bread, and goes perfectly with a cup of tea.
This gluten- and dairy-free skillet cornbread fits the bill and also happens to be perfect for lazy mornings — especially if you have leftover cooked squash to stir into the batter. It can be enjoyed with a pat of coconut oil if you want to keep it free of any dairy, otherwise a little butter melted in is pretty good. The scallions added to 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. Either way, be sure to enjoy it warm.
Gluten-Free Skillet Cornbread
*Here I use corn grits in place of cornmeal and grind it in an electric spice grinder. Instead you can use the same amount of regular cornmeal if you have it on hand. I also use the same grinder to grind the chia seeds. To show off the beautiful crust of the bread, I serve it inverted.
Yield: One 9-inch skillet
1 tablespoon chia seeds, ground
1/4 cup nut milk
1 cup corn grits
1/2 cup gluten-free oat flour
1/4 cup millet flour
2 tablespoons brown rice flour
1 tablespoon arrowroot powder
2 teaspoons aluminum-free baking powder
1 cup mashed winter squash
1/4 cup extra virgin olive oil, plus more to oil skillet
1/2 teaspoon sea salt
1/4 cup water
1/4 cup maple syrup
2 scallions, thinly sliced
Preheat oven to 350 degrees F. Generously oil a 9-inch skillet and set aside.
Place chia seeds in a medium bowl and add nut milk, whisk to combine and set aside. Grind corn grits until it’s the texture of cornmeal and add it to another medium bowl. Sift in oat flour, millet flour, brown rice flour, arrowroot and baking powder. Stir well.
Add squash puree, oil, salt, water, maple syrup and scallions to the chia seed mixture and whisk to combine. Add to flour mixture and stir until just combined.
Scrape dough into skillet and gently flatten to fill the edges of the pan. Bake 28 to 30 minutes or until a toothpick comes out clean. Remove from oven and set aside to cool for 15 minutes.
Run a knife around the edges; place a plate over the skillet and invert. Slide cornbread back into pan with the bottom facing up. Serve warm.