The aroma of freshly baked cornbread always induces a sense of coziness. It’s something I have loved making for a while now, and every time I do, it makes me want to sit around a table with people I love and chat while we dunk our golden, crumbly cornbread in a bowl of chili.

One of my favorite things about cornbread is that it’s a nice accompaniment to many different dishes. You can have it with breakfast, chili, soups, barbeque, the list could go on. No matter what you decide to pair your cornbread with, or even if you decide you like it just on its own, it’s sure to be delicious. This recipe has a nutty flavor from the brown butter and is gluten-free, as we’re using almond flour instead of regular all-purpose flour.

Stats:

• Prep Time: 20 minutes
• Cook Time: 22-25 minutes
• Total Time: 45 minutes
• Serving Size: 4-5 people
• Featured Gear: Lodge 10” Cast Iron Skillet

What you’ll need:

• 10” Lodge Cast Iron Skillet: This size of skillet allows for thick moist cornbread without being too dense.
• Mixing Bowls: You will need a medium and large mixing bowl when preparing your ingredients.
• Measuring Cups and Spoons: Evenly measured ingredients lead to more consistent results.
• Whisk: To mix ingredients
• Rubber Spatula: To help get every last drop of the cornbread batter out of the bowl and into the skillet.

Ingredients:

• 1 cup cornmeal
• 1¼ cup almond flour
• ¼ cup unsalted butter
• 2 tsp baking powder
• ¼ cup Sugar in the Raw
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 ⅓ cup almond milk

Directions

Step 1: Prepare your Cornmeal Mixture, Oil Skillet, Preheat Oven

• In a medium-sized bowl, combine cornmeal and milk and set aside for at least 10 minutes to soak. This tenderizes the large cornmeal grains making the cornbread more moist. (1c cornmeal, 1 ⅓ c almond milk)
• Rub butter or 1 tbsp of neutral oil around the cast iron skillet to prevent sticking.
• Preheat oven to 375°F

Step 2: Prepare Ingredients

• Make brown butter by placing it in a small saucepan over medium-low heat, allowing the butter to melt. Swirl the pan often for approx. 5 minutes. You’ll know it’s done when the butter has a golden brown hue and smells nutty. Remove from heat and set aside to cool.
• In the large bowl, combine all the dry ingredients. (¼ c almond flour, 2sp baking powder., ¼ c Sugar, ½ tsp baking soda, ½ tsp salt)
• Once dry ingredients are well combined, add wet ingredients. (cornmeal mixture, 2 eggs, ¼ c cooled browned butter)

Step 3: Bake

• Pour your batter into the oiled skillet. It will be runny.
• Place in the oven on the middle rack and bake for 22 to 25 minutes, checking in around 22 minutes. You’ll know it’s done when you place a toothpick in the center, and it comes out clean.

Step 4: Cool and Enjoy!

• Remove the hot skillet from the oven and let cool for at least 10 minutes.
• Serve hot with softened butter or honey, or dip in your favorite soup or chili.
• If you're lucky to have any leftovers, store them in an airtight container or cover them with plastic wrap for a couple of days.

Variations:

• If you're looking to create a more savory cornbread, add cheddar cheese, bacon, and/or jalapenos before adding batter to the pan to bake.
• You can replace the almond milk with buttermilk or oat milk, but the finished results and taste may vary.
• You can also replace the almond flour with all-purpose flour. If you choose to do this, I would change the measurements slightly to 1 c instead of 1 ¼ c.

Cast Iron Skillet Maintenance: How to clean and season your cast iron skillet:

Cleaning

I recommend cleaning your skillet immediately after use. It’ll be easier to clean if it is warm. If your skillet is well seasoned, then hot water and a scrub brush should clean any leftover food residue easily.

If you have food stuck to your pan, add some salt to your skillet and warm water and place it on the stovetop over medium heat. Once you see some steam coming off your pan, use your scrub brush and begin scrubbing. You may have to do a couple of rounds of this to get all the food off. Dump water down the drain and dry immediately with a clean towel.

Seasoning

After you’ve cleaned your skillet, dry it immediately with a clean towel and add a thin layer of neutral oil with a designated towel, wiping down the entire skillet to prevent rusting and maintain the seasoning. You can use grapeseed oil, canola oil, or avocado oil.

Final Thoughts

This versatile cornbread recipe can be used in many ways. Whether you make it on a rainy evening with a side of soup, at a summer barbeque, or just on its own as a nice treat with butter, honey, or maple syrup, I hope you enjoy this recipe as much as I do.

If you’re looking for more recipes or are in search of the perfect cookware, knives, or any other kitchen essentials, reach out to a Curated Kitchen Expert. We all love talking recipes and getting people set up with their ideal kitchen essentials.