Cast Iron Skillet Cornbread Cake

Cast Iron Skillet Cornbread Cake

Sweet, ladylike cornbread that is more of a cake than a bread. Gluten-free, dairy-free, gum-free, low-FODMAP warm Southern charmer in one skillet. Ft. Malk Organics almond milk.

By DeliberateFare.com, variation of Bob's Red Mill gluten-free cornbread

Y'all know I love a good, old-fashioned, Southern recipe with the volume turned up to be delicious and easy for the stomach. Taking the recipe from the back of classic ingredients, such as the back side of the Land 'o Lakes butter carton, the side of the Rice Krispies box, or the back of the Bob's Red Mill gluten-free cornmeal package is often my M.O. for finding a tried-and-true recipe just itching to be made into Deliberate Fare. This is exactly how I came across the base of this cornbread recipe. Bob's original recipe calls for gum, which I do not use in any of my recipes as they are hard for many peeps to handle; I instead used ground flax seed. And I of course subbed almond milk for cows milk to make it a bread that even those of us with lactose and dairy issues can enjoy. Finally, he asked for sorghum flour, which I do not keep on hand typically; it has been replaced with white rice flour.

Back to the cornbread itself. This is not the type of cornbread I grew up eating. However, it is lovely with a spongy, cake-like feel to it and a bit of sweetness. This cornbread is a more ladylike cornbread than the old, crunchy-coarse-grind bread often served with black-eyed peas and their own juice. This is more of a cornbread cake. It would be great to pair with something not soggy, such as in my Margaret Mitchell Special. What is the Special? Well, I do declare, it's fit for any Southern belle with a healthy appetite! Picture this: one wedge Cornbread Cake stacked high with Collard Greens, Plain Red Beans without their own juice, and a dollop of mashed acorn squash whipped with a dash of Malk Organics almond milk.

INGREDIENTS

  • 1 cup Bob's Red Mill cornmeal
  • ½ cup tapioca flour (also known as starch)
  • ½ cup potato starch
  • ¼ cup white rice flour
  • 1 tsp kosher salt
  • ⅓ cup raw granulated sugar
  • 1 Tbsp ground flax seed
  • 2 tsp baking powder
  • 1 cup almond milk at room temperature (I use Malk Organics because it is born and raised in Houston and is gum-free; if you'd like to make your own, go to Almond Milk)
  • 2 eggs at room temperature
  • ⅓ cup vegetable oil (canola, grapeseed)
  • 1 Tbsp vegetable oil for coating pan

METHOD

  1. Position oven rack to center of oven. Preheat oven to 350 degrees.
  2. In large bowl, sift together cornmeal, tapioca flour, potato starch, white rice flour, salt, sugar, ground flax seed, and baking powder. If large grains of remain in sifter, that is fine – simply add them to the dry mix with a fork. Set dry ingredients aside.
  3. In medium bowl, add room temperature almond milk, room temperature eggs, and ⅓ cup vegetable oil. Whisk well. Set wet ingredients aside.
  4. Make a well in the bottom of the dry mix bowl. Add to the well the wet ingredients. Whisk ingredients until just blended.
  5. In cast iron skillet, add 1 Tbsp vegetable oil. Heat skillet on stove top over medium-high heat. Heat oil until just glistening. Swirl oil to coat entire bottom inner surface of skillet. Immediately remove skillet from heat and turn off stove.
  6. Immediately pour cornbread mix into the greased skillet.
  7. Put skillet into oven. Bake for 25 minutes, rotating skillet once.
  8. When cornbread is slightly cracked, golden brown, and pulling away from the sides of the skillet, remove skillet from oven. Cornbread crust should feel spongy when gently pressed. Turn off oven.
  9. Allow skillet to cool on cooling rack for 10 - 20 minutes. Gently use a silicon spatula to pry cornbread from skillet. Invert cornbread into your hands, and then place onto cutting board. Serve immediately with a warm, Southern smile.

SUGGESTIONS

  • Serve hot as a good base to a nice, savory dish. Or make a Margaret Mitchell Special (see above).
  • Store cooled cornbread cake in airtight container. Leftover cornbread cake is delicious when sliced and toasted.
  • Migraine Warning: Nuts (almond milk); you may substitute almond milk with Rice Milk.
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