Ohhh cornbread. I can’t even express how much I love it except for the fact that if one thing could make me ditch my diet completely, it’d be that. Add some honey butter to the mix and it’s game over. This situation happening right here? GOLDEN.
Now, I’m not one to turn down cornbread in any form, but there’s something about a skillet version that I love so much. For one, anything baked in a cast iron skillet is my fave (mine literally lives on my stovetop), but it’s the fact that you can pull it out of the oven piping hot and serve it right then and there, dripping with melty honey butter, that really gets me. After I went gluten-free there were multiple times that I had to sit there in sadness as I watched my family devour the most amazing-looking skillet cornbreads, so I finally decided to take matters into my own hands. I found this cornbread recipe and I haven’t looked back since. Gluten-free or not, it tops the charts.
The other pro? It’s super quick and easy to make and you really don’t need any fancy gadgets – just a good cast iron pan, which I guarantee is one of the best kitchen purchases you’ll ever make. What you get is a soft & tender cornbread that’s just the right amount of sweet, speckled with flecks of vanilla bean and baked to golden-brown perfection. Serve it hot from the oven, don’t skip the honey butter, and try not to devour the whole thing in one sitting. (It really is harder than you might think.)
PrintVanilla Bean Skillet Cornbread & Honey Butter {gluten-free}
Soft and tender gluten-free cornbread with a crispy golden crust, speckled with flecks of vanilla bean.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 21 minute
- Yield: one 10 1/4" skillet cornbread 1x
Ingredients
Vanilla Bean Skillet Cornbread
7 1/2 ounces (1 1/4 cups) yellow cornmeal
3 1/8 ounces (3/4 cup, spoon and level) gluten-free all-purpose flour
1 3/4 ounces (1/4 cup) granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/4 teaspoon vanilla bean powder
4 1/2 ounces (9 tablespoons) salted butter, divided
11 1/4 ounces (1 1/3 cups) milk
2 eggs
1 teaspoon vanilla extract
Vanilla Bean Honey Butter
4 ounces (8 tablespoons) salted butter, softened
2 tablespoons honey
heavy pinch vanilla bean powder
Instructions
Vanilla Bean Skillet Cornbread
Place a 10 1/4″ cast-iron skillet in oven and preheat to 425ºF.
Meanwhile, in a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, and vanilla bean powder.
In a medium, microwave-safe bowl, melt 4 ounces (8 tablespoons) butter. Add milk, eggs, and vanilla extract and beat in until fully incorporated.
Add the wet ingredients to the dry and fold in just until evenly combined.
Remove the skillet from the oven and spread the remaining 1/2 ounce (1 tablespoon) butter over the entire surface. Pour batter into pan.
Reduce oven temperature to 375ºF, transfer skillet to oven, and bake for 25-30 minutes, until a toothpick inserted into the center of the cornbread comes out clean.
Serve warm with honey butter. Store any leftovers at room temperature covered with aluminum foil.
Vanilla Bean Honey Butter
In the bowl of a stand mixer fitted with the whisk attachment, or using a bowl and handheld electric mixer, beat the butter until light and fluffy. Add honey and vanilla bean and continue to beat until fully incorporated.
Notes
Cornbread recipe lightly adapted from Dish by Dish
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Sandra says
Truly quite excellent cornbread, I must say!