Skillet Cornbread

This recipe works really well in a skillet because it uses cornmeal flour, which is slightly coarser than coconut or almond flour, or both together. Here I use a mix of cornmeal and coconut flour. You can make any of my no-corn cornbread recipes in a skillet. The trick is to grease the skillet generously with butter or plant-based butter and then warm it up before adding the batter.

The bottom of this corn bread is crisp when warm out of the oven but softens as it cools. To crisp it again, toast a slice of corn bread for a few minutes. If you want it very crisp, bordering on burnt, let the batter cook in the skillet over a medium heat for about a minute before transferring it to the oven.

I usually use an 8-inch skillet, but you can also use a 10-inch skillet. The bread will have a slightly lower profile. If you don't want to use a skillet, you can bake this cornbread in a 8-inch square baking pan, or similar size pan lined with parchment paper.

You can also use this recipe to make corn bread muffins using parchment liners and a muffin pan. It will yield six muffins.

This recipe appears in my cookbook, The Healthy Coconut Flour Cookbook.