Gluten-Free Skillet Cornbread Recipe

Name: Gluten-Free Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup nut milk; 1 tablespoon chia seeds, ground; 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 maple syrup; 2 scallions, thinly sliced

Servings: persons

1/4 cup nut milk
1 tablespoon chia seeds, ground
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 maple syrup
2 scallions, thinly sliced

1
Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside.
2
Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
3
Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl.
4
Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
5
Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine.
6
Add the chia mixture to the flour mixture, and stir until just combined.
7
Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
8
Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes.
9
Let cool for 15 minutes.
10
Run a knife around the edge; place a plate over the skillet, and invert.
11
Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust).
12
Serve warm.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup nut milk, 1 tablespoon chia seeds, ground, 1 cup corn grits, 1/2 cup gluten-free oat flour, and more.

Yes, Gluten-Free Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Skillet Cornbread

How did you like this recipe?

Frequently Asked Questions