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    Home » Recipes » Quick Breads

    Published: Dec 26, 2017 · Modified: Nov 23, 2021 by Alexandra Azary · This post may contain affiliate links

    Vanilla Bean Skillet Cornbread & Honey Butter {gluten-free}

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    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.

    Soft and tender gluten-free cornbread with a crispy golden crust, speckled with flecks of vanilla bean. this recipe

    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.

    Soft and tender gluten-free cornbread with a crispy golden crust, speckled with flecks of vanilla bean.

    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.)

    One last thing - it might go without saying, but this cornbread is of course a must-have when Thanksgiving rolls around. I'm thinking it might even be amazing slathered with some cranberry sauce, but you do you!

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    Vanilla Bean Skillet Cornbread & Honey Butter {gluten-free}

    Soft and tender gluten-free cornbread with a crispy golden crust, speckled with flecks of vanilla bean.
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    Soft and tender gluten-free cornbread with a crispy golden crust, speckled with flecks of vanilla bean.

    • Author: alexandra
    • Prep Time: 15 minutes
    • Cook Time: 25-30 minutes
    • Total Time: 46 minute
    • Yield: one 10 ¼" skillet cornbread 1x

    Ingredients

    Scale

    Vanilla Bean Skillet Cornbread

    7 ½ ounces (1 ¼ cups) yellow cornmeal

    3 ⅛ ounces (¾ cup, spoon and level) gluten-free all-purpose flour

    1 ¾ ounces (¼ cup) granulated sugar

    1 tablespoon baking powder

    1 teaspoon sea salt

    ¼ teaspoon vanilla bean powder

    4 ½ ounces (9 tablespoons) salted butter, divided

    11 ¼ ounces (1 ⅓ 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 ¼" 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 ½ 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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    1. Sandra says

      December 29, 2017 at 12:24 pm

      Truly quite excellent cornbread, I must say!

      Reply

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    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

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