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Gluten Free Skillet Cornbread with Apples and Thyme Recipe


Gluten Free Skillet Cornbread with Apples and Thyme Recipe

Gluten Free Skillet Cornbread

2008 © Teri Lee Gruss
Gluten free cornbread with apples and thyme is a flavorful diversion from plain, often dry and bland cornbread. Apples add moisture and natural sweetness and thyme adds a nice savory note. Enjoy this easy-to-make cornbread with a spicy bowl of chili or use it to make traditional cornbread dressing.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 1 cup gluten free stoneground cornmeal
  • 1/2 cup amaranth flour
  • 1/2 cup superfine brown rice flour
  • 1/4 cup sugar
  • 2 teaspoons guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dry crushed thyme
  • 2 lightly beaten eggs
  • 3/4 cup buttermilk OR non-dairy subsitute (I use canned organic coconut milk)
  • 1/4 cup light olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup chopped unpeeled apples (about one medium apple)
  • 3 tablespoons bacon fat OR olive oil


Preheat oven to 375°F
Place 3 tablespoons bacon fat OR olive oil in a 9-inch cast iron skillet. Preheat the skillet with fat in hot oven
  1. Combine dry ingredients in a mixing bowl and whisk to thoroughly combine.
  2. Blend eggs with milk, 1/4 cup olive oil and vinegar.
  3. Add liquid to dry ingredients and stir until combined.
  4. Fold in chopped apples.
  5. Pour batter into preheated skillet and smooth with a spoon or spatula.
  6. Bake for 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.

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