Taylor's Skillet Cornbread
Native Americans were using ground corn or maize for food thousands of years before European explorers arrived in the New World. It was popular during the Civil War, too, because it was quite inexpensive and could be made in many different forms. In many households, cornbread stuffing is associated with Thanksgiving holidays. This cornbread recipe is baked in a large cast-iron skillet and served in wedges.
- 1 cup cornmeal
- 1 cup all-purpose gluten-free flour
- 4 Tbsp baking powder
- ¼ cup sweetener (honey, maple syrup)
- 2 Tbsp olive oil
- 2 Tbsp unsweetened applesauce
- 2 Tbsp chia seeds
- 2 Tbsp egg replacer
- Scant ½ cup water
- ¾ tsp sea salt
- 1 cup non-dairy milk (almond, rice, coconut-almond)
Spray a good sized cast-iron frying pan (e.g., 10 or 12 inches in diameter) with olive oil and place in oven. Turn oven on to preheat at 425 degrees F.
Place flour, cornmeal, baking powder, and salt in a bowl and mix well.
Add sweetener, non-dairy milk, olive oil, and applesauce. Beat until smooth but avoid overbeating.
Carefully remove heated cast-iron frying pan from oven. Re-spray with olive oil as needed.
Pour batter into frying pan and return to the oven. Bake for 20-25 minutes until edges are beginning to brown and a toothpick inserted in the middle comes out clean.
Remove from oven and place frying pan on a wire rack to cool for 10 minutes.
Cut into 8 or 10 wedges (depending on size of frying pan) and remove using a cake turner.
You can invert the cornbread uncut onto a breadboard, turn right-side up and slice, if preferred.
To make corn spoon bread, follow recipe, adding one small can diced Ortega Green Chilies and one cup of frozen baby white corn (thawed).
When baked, place cast iron skillet on the table and serve with a large spoon.