Description
There’s something so comforting about a simple skillet cornbread slathered with honey butter. This vanilla bean bread is especially cozy and just so happens to be gluten free.
Ingredients
Scale
Vanilla Bean Skillet Cornbread
- 7 1/2 ounces 1 1/4 cups yellow cornmeal
- 3 1/8 ounces 3/4 cup, spoon and level gluten-free all-purpose flour
- 1 3/4 ounces 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/4 teaspoon vanilla bean powder
- 4 1/2 ounces 9 tablespoons salted butter, divided
- 11 1/4 ounces 1 1/3 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Bean Honey Butter
- Click the link above for the recipe.
Instructions
Vanilla Bean Skillet Cornbread
- Place a 10 1/4? 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 1/2 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
- Click the link above for the recipe.
Notes
Cornbread recipe lightly adapted from Dish by Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking, Bread