Gluten-Free Skillet Corn Bread

By / Photography By Claire Ragozzino | August 27, 2016


Preheat the oven to 400 degree Fahrenheit. Grease a 10-inch cast iron pan with olive oil. In a small mixing bowl, combine the almond milk with the apple cider vinegar. Whisk in the flax meal and hot water. Set aside.

In separate mixing bowl, combine the dry ingredients. Then, fold in almond milk and flax mixture. Next, add the maple syrup, olive oil, and eggs, and mix until well combined. Fold in the corn kernels. Pour into the greased cast iron and place in the oven to bake for 25-30 minutes, or until golden on the outside and a toothpick inserted into the center comes out clean.


  • 3 cups fine-grain cornmeal
  • 3 cups oat flour or sprouted spelt flour
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 2 cups almond milk
  • 2 teaspoons Bragg’s apple cider vinegar
  • 4 tablespoons flax meal
  • ¾ cup hot water
  • 2 organic eggs
  • ½ cup olive oil
  • ½ cup maple syrup
  • 1 15-ounce can organic golden corn
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