Gluten-Free Skillet Cornbread
Updated Jun 04, 2025, Published Feb 18, 2025
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A Southern Classic Made Simple
There’s something undeniably comforting about a warm slice of cornbread fresh from the skillet. This gluten-free version captures the essence of traditional Southern cornbread—golden, crispy edges with a tender, moist interior—making it a perfect accompaniment to any meal.
Table of Contents
Why You’ll Love This Recipe
- Authentic Flavor: Delivers the classic taste of Southern cornbread without the gluten.
- Versatile Side: Pairs beautifully with chili, soups, salads, or as a standalone snack.
- Easy Preparation: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Diet-Friendly: Naturally gluten-free and adaptable for dairy-free diets.
What You Will Need
- Gluten-Free Cornmeal: Provides the signature texture and flavor.
- Gluten-Free All-Purpose Flour: Ensures structure and lightness.
- Baking Powder & Baking Soda: Leavening agents for a fluffy crumb.
- Sea Salt: Enhances overall flavor.
- Buttermilk: Adds moisture and a subtle tang.
- Honey: Introduces a touch of natural sweetness.
- Eggs: Bind the ingredients together.
- Unsalted Butter: Contributes richness and aids in achieving a crispy crust.
Tips and Variations
- Dairy-Free Adaptation: Substitute butter with plant-based alternatives and create dairy-free buttermilk by adding lemon juice or apple cider vinegar to non-dairy milk.
- Add-Ins: Incorporate jalapeños, corn kernels, or shredded cheese for added flavor and texture.
- Serving Suggestions: Serve warm with a drizzle of honey or a pat of butter.
- Storage: Store leftovers in an airtight container at room temperature for up to two days or freeze for longer shelf life.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, by replacing eggs with flaxseed meal or commercial egg replacers and using plant-based milk and butter alternatives.
Need to know more about making substitutions? Check out our SUBSTITUTIONS PAGE
Is it necessary to use a cast-iron skillet?
While a cast-iron skillet provides a desirable crispy crust, any oven-safe skillet or baking dish can be used.
Can I use coarse cornmeal?
For a smoother texture, it’s recommended to use finely ground cornmeal. If using coarse cornmeal, consider processing it in a food processor for a finer consistency.
Why Baking by Weight is Better
Measuring ingredients by weight ensures precision and consistency in baking. Volume measurements can vary due to factors like ingredient compaction and humidity, leading to inconsistent results. Using a kitchen scale eliminates these variables, providing accurate measurements every time. This is especially crucial in gluten-free baking, where the balance of ingredients significantly affects texture and structure.
Embrace the comfort of homemade gluten-free skillet cornbread and enjoy a slice of Southern tradition, made accessible for all dietary needs, thanks to Daniela!
Gluten-Free Skillet Cornbread
Ingredients
- 113 grams unsalted butter
- 75 grams light brown sugar
- 45 grams honey
- 1 large egg, , room temperature
- 1 large egg yolk, , room temperature
- 250 grams buttermilk, , at room temperature
- 160 grams gluten-free flour blend, (containing xanthan gum)
- 160 grams fine ground yellow cornmeal
- 6 grams baking powder
- 6 grams baking soda
- 3 grams kosher salt
- 15 grams of oil for the cast iron skillet
Instructions
- Start by preheating the oven to 400F and the 10" cast iron skillet. A preheated skillet helps create a crisp, golden-brown crust on the cornbread.
- Melt the butter in a microwave-safe bowl or small saucepan over low heat. Let it cool slightly, then transfer to a large bowl. Stir in the brown sugar and honey, then whisk in the egg, egg yolk, and buttermilk until smooth.
- In a separate bowl, mix the gluten-free flour, cornmeal, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined; the batter will be thick.
- Carefully remove the hot skillet from the oven, add a bit of oil, and swirl to coat the surface. Pour in the cornbread batter and spread it evenly with a small offset knife or the back of a spoon.
- Bake for 18-20 minutes, or until golden brown on top and edges, firm to the touch, and a toothpick inserted in the center comes out clean. The internal temperature should be 195-200°F.
- Carefully remove the skillet from the oven and place it on a heatproof surface, like a cooling rack.
- Optional: Brush or drizzle some melted butter over the still-hot cornbread for extra flavor. This will enhance the flavor and keep the top moist and delicious. For a touch of richness, sprinkle flaky sea salt on top before the butter sets.
- Allow the gluten free skillet cornbread to cool for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
