Buttermilk Skillet Cornbread, Gluten Free

Instructions

1. 1

   Whisk the dry ingredients

   In a large bowl, whisk the cornmeal, gluten-free flour blend, xanthan gum (if your blend doesn't already include it), sugar, baking powder, baking soda, and salt for a full 30 seconds. Gluten-free blends and xanthan gum both clump, and this is your only chance to distribute them evenly.

2. 2

   Whisk the wet ingredients

   In a second bowl or a large measuring cup, whisk the buttermilk, eggs, and honey until smooth, then pour in the melted butter in a thin stream while whisking. Room-temperature dairy keeps the butter from seizing into flecks.

3. 3

   Combine and rest the batter

   Pour the wet mixture into the dry and whisk until smooth — there's no gluten to overdevelop here, so a few extra strokes won't hurt. Now cover the bowl and let it rest at room temperature for 25 minutes. The rice flour and starches in the blend need this time to absorb liquid, and skipping it is the single biggest cause of gritty gluten-free cornbread. The batter will visibly thicken as it sits; that's correct.

4. 4

   Preheat the oven with the skillet inside

   While the batter rests, set a rack in the middle of the oven, put a 10-inch cast iron skillet on it, and heat the oven to 425°F. Leave the skillet in for a full 10 minutes after the oven comes to temperature.

5. 5

   Butter the hot pan and pour

   Pull the skillet out with a dry oven mitt and set it on the stovetop. Add the 2 tablespoons of butter and swirl to coat the bottom and sides. Scrape in the rested batter — it will be thicker than wheat-based batter, so nudge it level with a spatula rather than waiting for it to spread on its own.

6. 6

   Bake until deep golden

   Bake 26 to 30 minutes. Gluten-free batter runs a few minutes longer and browns a little less on top, so judge by the edges: they should be visibly crisp and pulled away from the pan, and the center should feel firm and spring back rather than dimple. Underbaking leaves a damp, pasty center, so check for 200 to 205°F in the middle if you have a thermometer.

7. 7

   Rest, then cut

   Let it sit in the skillet for 15 minutes — a little longer than the wheat version, since gluten-free crumb sets up as it cools and will crumble badly if cut hot. Run a thin spatula around the edge, cut into 8 wedges, and serve warm.

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Baker's Tips

• 1.

  Fine-grind cornmeal gives a soft, cake-like crumb; medium grind gives you more texture and corn flavor. Coarse grind will feel gritty unless you soak it in the buttermilk for 20 minutes first.

• 2.

  No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of whole milk and let it sit for 10 minutes. The acidity matters here — it's what activates the baking soda.

• 3.

  For true Southern-style cornbread, drop the sugar and honey entirely and use 3 tablespoons of bacon fat in place of the skillet butter. It will taste savory and look darker.

• 4.

  An 8-inch or 9-inch square metal pan works if you don't have cast iron. Grease it well, preheat it empty for 5 minutes, and add 2 to 4 minutes to the bake time since the batter will be deeper.

• 5.

  Stir up to 1 cup of add-ins into the finished batter — sharp cheddar, drained corn kernels, minced jalapeño, or chopped scallions. Any more than that and the crumb gets heavy and wet.

• 6.

  Day-old cornbread is better than fresh for stuffing and croutons. Cube it, leave it out overnight, and it'll hold its shape instead of dissolving.