skillet (gluten free) cornbread w/ creamed corn

creamed corn


  • 6 TBSP butter, melted + 1 TBSP for buttering cast iron
  • 3 Cups frozen corn
  • 2/3 cup water
  • 2 teaspoons unsalted butter
  • 1/3 C heavy cream
  • 3/4 teaspoon gf all purpose flour

bring frozen corn, the water, butter and s/p to taste to a simmer, until corn is warm throughout.  in a small saucepan whisk the flour & cream together, boil over medium heat, uncovered, stirring constantly, 1 minute.  Carefully transfer cream mixture to 2/3 C of the corn w/ some of the cooking liquid to a blender and puree or use a hand mixer.  Stir puree into corn and simmer 5 minutes.

Season w/ salt & pepper.

 Cast Iron Gluten Free Corn Bread w/ Creamed Corn

makes 2 9″ cast iron skillet rounds


  • 6 TBSP butter, melted + 1 TBSP for buttering cast iron
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups gluten free all-purpose flour,  (I use Bob’s Red Mill GF All Purpose Mix)
  • 1/4 cup organic sugar
  • 2 teaspoons baking soda
  • 2.5 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1 cup creamed corn (recipe above)
  • scallions or chives, to garnish


  • Preheat oven to 425 degrees. Turn the cast iron pan on low and butter with 1 tablespoon of butter.
  • In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs, buttermilk, & creamed corn; whisk in 6 TBSP melted butter.


  • Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)


  • Right before you pour mixture into prepared pan, turn up the heat on the cast iron to med-high.


  • Pour 1/2 the batter into prepared skillet, once you see the perimeter bubble and start to pull from the side, carefully put the skillet in the oven w/ a pot holder.  bake until golden and a toothpick inserted in center comes out clean, 12-16 minutes. Let cool in skillet a few minutes before inverting and slicing.

IMG_0505 IMG_0509