Skillet Cornbread with Corn and Polenta

gluten-free dairy-free cornbread polenta fresh cornI literally cannot tell you how I came to have cornbread in my oven this weekend. I had some half-baked idea about lunches and bringing black beans to work for lunch, then I had this idea about stuffing, and then I don’t know, all of a sudden I was rummaging through the freezer looking for frozen corn and pulling out the polenta. 

This recipe combines two things I couldn’t find otherwise: cornbread that includes frozen corn kernels as well as polenta, that coarser-ground cornmeal that’s used both for grits and in Italian cooking as a pasta alternative. It also has a delicious, crispy bottom and sides from being baked in a cast-iron skillet.

I added a drizzle of honey to my cornbread; that’s not strictly Southern, so if you prefer, you can omit it. You might also try making this with almond flour and a tablespoon or so of coconut flour, or your favorite gluten-free flour instead of the blend I used.

Whatever way you choose to make it, it would make a great side to your Thanksgiving feast — or, better yet, as the centerpiece in a batch of cornbread stuffing. 

Skillet Cornbread
 
Author: Kate Wutz
Serves: 8
A delicious gluten-free and dairy-free cornbread that combines polenta and fresh corn.
Ingredients
  • 1/4 cup olive oil
  • 2 cups polenta or grits
  • 1/2 cup gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 large egg
  • 2 cups almond milk, unsweetened
  • 1 cup fresh or frozen corn kernels
  • 1 Tbsp honey, if desired
Instructions
  1. Preheat oven to 450 degrees. Pour oil into a cast-iron skillet. Place in oven for about 10 minutes, or until the oil is sizzling.
  2. Meanwhile, in a large bowl, combine dry ingredients. Add the egg, almond milk, corn and honey. Allow to set for a few moments or until it thickens slightly.
  3. Remove skillet from oven and immediately pour the hot oil into the batter. Stir until well-combined, then pour the batter into the hot skillet.
  4. Bake for 15-20 minutes or until the edges look brown and a toothpick inserted in the center comes out clean. Serve warm, with butter and maybe a little extra drizzle of something sweet.
 

 

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