I LOVE cornbread. I eat it with chili, with Southern foods, by itself, for a snack…something about those crispy edges and buttery centers. Made this Cheddar and Jalapeño Skillet Cornbread to snack on while lounging around today.
Since I am on a gluten free, dairy free diet, I make my cheddar and jalapeño cornbread with almond milk (soured with organic apple cider vinegar) and Daiya or Vegan Gourmet cheese, which is a cheese alternative that I don’t use often but treat myself to on occasion. It is a dairy and gluten free cheese option so you won’t have the mucus congestion or inflammation you may incur from using cheese made with whole milk.
Where can I find these ingredients? These days almost every store carries some version of gluten free flour and stevia. I prefer using the Stevia in the Raw or wild/raw honey for my sweetener. Brown rice, tapioca, cornmeal and almond flour can be found on almost every grocery store shelf, not just the high end stores. You can even locate them at Walmart and Target most of the time. Sweet sorghum flour is not as easy to come by. While it may be in some stores, it will not be carried as often as the others. If you have a Healthy Home Market, Harris Teeter or Earth Fare, look for it there. You may find it at Food Lion as well, depending on the area. And should you not find it at any of those locations, you can substitute millet flour or just double the brown rice flour. Because gluten free flours react differently than those with gluten, it is sometimes better to combine them, typically always adding in a starchy version (tapioca or potato starch) to achieve a better finished product.
To achieve the crispy edges with skillet cornbread, be sure to heat your cast iron pan for 15 minutes or so, while you are preparing the ingredients. Also add the batter to the hot butter and quickly return to the heat. You will see those edges browning almost immediately. Heavenly!
Cheddar and Jalapeño Skillet Cornbread
1 cup almond milk
1 tablespoon organic apple cider vinegar
2 large organic eggs
1 cup organic yellow cornmeal
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
1/4 cup almond flour
1/4 cup brown rice flour
1/4 cup stevia in the raw
4 teaspoons baking powder
1 teaspoon sea salt
4-5 tablespoons butter
½ cup jalapeño peppers, diced
½ cup cheese alternative
½ cup organic corn, optional
Preheat oven to 425.
Place cast iron skillet in oven for 15 minutes prior to cooking.
Place apple cider vinegar in a measuring cup with almond milk.
Allow milk mixture to sit for 10 minutes to curdle. This is your “buttermilk”.
Whisk eggs together in a large bowl.
Mix remaining ingredients together until well combined.
Add butter to hot skillet and swirl until melted.
Quickly add the cornbread mixture to the pan and return to oven.
Bake for 20-25 minutes or until golden brown.