Rustic Gluten-Free Cornbread

Name: Rustic Gluten-Free Cornbread
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Cups Stoneground Yellow Cornmeal; 1 Cup Millet Flour; 1/3 Cup Granular Erythritol; 1 TB Psyllium Husk Powder; 2 Tsp Baking Powder; 1 Tsp Baking Soda; 1 Cup Unsweetened Almond Milk; 1/2 Cup Unsweetened Coconut Yogurt; Toppings:; Raw Local Honey; Organic Honey Melt Spread

November 9, 2016 by Rebecca @ Strength and Sunshine 95 Comments

Enjoy the old-fashioned classic once again! Rustic Gluten-Free Cornbread that’s vegan and top 8 allergy-free. Baked right in your grandma’s seasoned cast iron skillet, this cornbread recipe will bring back all the comfort and good feels!

What is more “fall-tastic” than some comforting old-fashion cornbread baked in a cast iron skillet? Nothing? That’s what I thought! Lucky you, I have the perfect gluten-free and allergy-free recipe to share today!

Here’s that obligatory confession I always have with my recipes. Even though I say nothing is more comforting than cornbread in a cast iron skillet, this was the first time I ever had such. So I’m just going out there on a whim and making the general assumption that this typically comfort-evoking dish, really does make people feel all warm and fuzzy inside. I mean, grab a bowl of chili and we’re winning, right?

O yea! And another thing, growing up, I HATED cornbread, specifically corn muffins. My momma used to get those Betty Crocker “just add water” muffin mixes for my brother and I. They were an anticipated special breakfast treat we would wake-up to on random days. No special reason, just the love of a non-cooking, but still kind of cooking mother who just loves her children and wants to give them homemade baked goods, but hates cooking 😛

She would either make the chocolate chip mix, blueberry mix, or cornbread mix. My brother and I both loved the chocolate chip of course, but my #1 favorite was blueberry and his #1 was cornbread. I’m not sure why I hated them so much, but I did. I remember eating them once when I was sick and I also remeber biting into one and it was “eggy”. Tasted like an egg…gross! Also, anytime cornbread was served at a resturant, it was always dry, crumbly, and just a sad mess.

But as I’ve said before, times change, taste buds change, and food loves evolve (for the better!) Food appreciation 101! I really have no idea when this happened, but it did as seen here and here. I love “corny” things. And now I love the quintessential corny bread!

But let’s get one thing very clear. There shall be NO fresh corn pices in a cornbread! No! None! Never! That would just make me hate cornbread again. Stoneground cornmeal is what we use. Do not taint the soft textured bread with wet pices of cooked corn kernals. AH! The mouth-feel is just so wrong! I love fresh corn and I love corn on the cob, but NOT in my cornbread! I also would 90% of the time have a lightly sweetened cornbread over a savory one. Sweet, nice texture, still soft and moist…and in a cast iron. That’s what I want!

That’s why I had to finally make this classic, no-fuss, perfect in all the RIGHT cornbread ways, rustic gluten-free cornbread in a good ole’ cast iron skillet! Stoneground cornmeal, millet flour, a wee bit-o erythritol for sweetness and then (optionally) topped with some raw local honey and a dollop of organic honey Melt spread! GLORIOUS gluten-free cornbread comfort at it’s very best! I don’t want you to be missing out for so long like I did. And beleive me…you are missing out!

Rustic Gluten-Free Cornbread