The most delicious and tender gluten free ad dairy free cornbread you’ll ever make. Fresh corn, jalapeños and a little maple syrup give this easy skillet cornbread the perfect combination of spicy and sweet.
Tips for Making Skillet Cornbread
I am really excited about this gluten free dairy free cornbread recipe, you guys. All other recipes I have eaten or made have been dry, lacking in flavor and loaded with flour and buttermilk. I was nervous to see how nut milk and gluten free flour played out, but as it turns out, awesome!
My Favorite Gluten Free All Purpose Flour
I changed up the cornmeal to flour ratio from a lot of other recipes I’ve attempted before, to make it a bit less course and dry. I did use an all purpose gluten free flour blend that has xanthum gum. If your blend doesn’t contain xanthum gum or some sort of thickener, I’d suggest adding 1/2 teaspoon.
Make it Dairy Free
Most cornbread recipes call for butter and buttermilk. Luckily avocado oil (or ghee) and unsweetened almond milk yield the same (if not BETTER) results.
The juices from the fresh cut corn and jalapeños makes a huge difference and flavor and texture. Using canned could yield a saltier, less tender cornbread. The extra 5-10 minutes spent cutting is worth it! Plus it shouldn’t cost you too much more than canned or frozen.
Serve it with These
- Crockpot Southwest Chicken Soup – set and forget dinner
- Paleo Turkey Chili – one pan and healthy
- Crispy Garlic Chili Chicken Thighs – Paleo, Whole30
- Instant Pot Hawaiian Babyback Ribs – Paleo, Whole30
Heat the Skillet First
While the oven preheats, make sure the pan is coated in oil and getting hot in the oven. Getting the pan hot before you add the batter allows you to seal in the moisture and still get that crispy crust, just like searing a steak. It also allows you to pull out a clean slice without leaving any cornbread stuck to the skillet. DON’T SKIP THIS STEP!
12 serving is a ton, and some of you may choose to have two slices with your meal. However, I like to make this with a double batch of Paleo Turkey Chili. I freeze the second batch of chili and half the cornbread.
To freeze the cornbread, I wrap the slices individually in plastic wrap and put them into a gallon freezer bag and date the bag. These stay good for up to 2 months. To thaw them just pull them out of the freezer and put them into the fridge the night before you want to serve them.
Gluten Free Skillet Jalapeno Cornbread
What You Need
- 1/2 cup + 2 tablespoons avocado or olive oil
- 3/4 cup almond or cashew milk
- 2 large eggs
- 1 1/4 cups yellow cornmeal
- 1 cup gluten free all-purpose flour*
- 1/3 cup maple syrup or honey*
- 1 1/2 teaspoon baking powder
- 1 teaspoons salt
- 1/2 teaspoon baking soda
- 2 cups fresh corn kernels ((2 ears))
- 2 jalapeños (seeded and diced)
How to Make It
- HEAT THE SKILLET: Preheat the oven to 450 F. Pour 2 Tablespoons avocado oil into a 10" heatproof skillet and place in the oven. Heat until the oil is very hot.
- MIX THE DRY INGREDIENTS: Meanwhile, in a small mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
- COMBINE THE WET INGREDIENTS: In another medium mixing bowl, whisk the almond milk, syrup, and eggs with the remaining avocado oil.
- FINISH THE BATTER: Pour the dry ingredients into the wet ingredients and stir until just mixed. Fold in the corn and jalapeños to evenly distribute throughout the batter.
- PREPARE THE HOT SKILLET: Reduce the oven temperature to 400 F. Remove the skillet from the oven and pour off any excess oil. Pour the batter into the hot skillet and return it to the oven.
- BAKE AND SERVE: Bake the cornbread 20-25 minutes or until it is golden brown. A toothpick inserted into the center will come out clean. Cool the cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut it into wedges.
- GLUTEN FREE FLOUR: If your brand of gluten free all purpose flour blend does not contain xanthum gum, add 1/2 teaspoon of xanthum gum or additional baking powder
- FOR SPICIER CORNBREAD: Omit the syrup and add an additional 3 tablespoons of nut milk
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
PIN IT NOW, MAKE IT LATER!