I’ve made a lot of gluten-free cornbread recipes over the years and this is the one I keep coming back to. Baked in a cast iron skillet, crispy on the edges, soft and fluffy in the middle. The buttermilk gives it a little tang and keeps it really moist. It comes together fast and I make it all the time with chili, with soup, or just on its own with butter and honey. Every Thanksgiving I bake a double batch and crumble it up for my gluten-free cornbread stuffing.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this with Bob’s Red Mill 1-to-1 (blue bag) and King Arthur Measure for Measure. Both already have xanthan gum. I haven’t tested other blends.
- Cornmeal – I use a medium-grind gluten-free cornmeal. Make sure yours is labeled gluten-free because regular cornmeal is often milled on shared equipment with wheat.
- Buttermilk – This is what keeps the cornbread moist and gives it a slight tang. It also reacts with the baking soda to help it rise. For dairy-free, mix 1½ cups unsweetened non-dairy milk with 2 teaspoons apple cider vinegar and let it sit for 5 minutes. Use dairy-free butter too.
- Unsalted Butter – You melt this in the hot cast iron skillet before pouring the batter in. It does double duty, it greases the pan and goes into the batter. Don’t let it sit in the skillet too long or it’ll burn.
- Granulated Sugar – Only ⅓ cup. This isn’t a super sweet cornbread. The sugar just brings out the natural sweetness of the cornmeal. I wouldn’t skip it.
The Secret to Golden Cornbread
Preheat your cast iron skillet before you pour the batter in. This is the whole secret to getting those crispy golden edges. I heat mine on the stovetop over medium heat while I’m mixing the batter, melt the butter right in the pan, and then pour the batter into the hot skillet. You should hear a sizzle when it hits.
Step-by-Step Instructions
This gluten-free cornbread is so simple to make with a few ingredients and a cast iron pan! Follow the step-by-step images with matching instructions below to help you make this skillet cornbread recipe perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Expert Tips
Storage Instructions
- Storage: Store leftovers in an airtight container at room temperature for 3-4 days for best freshness. You can rewarm the cornbread if you would like before serving.
- Freezer Option: This cornbread freezes beautifully! Let the cornbread cool completely. Slice into squares or wedges and freeze on a parchment lined sheet pan for an hour. Place the slices in a freezer-safe bag or container and freeze for 2-3 months. Let sit out at room temperature to defrost. Alternatively, you can place in the oven at 300F until warmed through to defrost.
Serving Suggestions
The number one thing I make this with is chili. My slow cooker turkey chili or gluten-free beef chili with a wedge of warm cornbread and butter is my go-to fall dinner. It’s also great alongside gluten-free fried chicken if you’re doing a Southern-style spread. On its own, a warm slice with butter and a drizzle of honey is hard to beat.
Gluten-Free Cornbread
Ingredients
- ½ cup (113 g) unsalted butter - at room temperature
- 1 cup (140 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1¼ cup (195 g) gluten-free cornmeal - medium grind, make sure it's labeled gluten-free
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups (360 g) buttermilk
- ⅓ cup (67 g) granulated sugar
- 2 (100 g) large eggs
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 400°F (200°C).
- Place a 9-inch cast iron skillet on the stovetop over medium heat. Add ½ cup (113 g) unsalted butter and let it melt. As soon as it's melted, pour it into a bowl and set aside. Don't let it sit in the skillet or it will burn. Keep the empty skillet on the heat so it stays hot.
- In a large bowl, whisk together 1 cup (140 g) gluten-free flour blend, 1¼ cup (195 g) gluten-free cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
- In a separate bowl or large measuring cup, whisk together the 1½ cups (360 g) buttermilk, ⅓ cup (67 g) granulated sugar, 2 (100 g) large eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine. Don't overmix.
- Pour the batter into the hot cast iron skillet. It should sizzle when it hits the pan.
- Transfer the skillet to the oven and bake at 400℉ for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the skillet for a few minutes before slicing. Serve warm with butter, honey, or both.
Video
Notes
- Butter: Do not let the butter heat in the cast-iron skillet for too long as it can burn. Set the skillet on the stove-top to heat after you have taken all of the ingredients out and are ready to start mixing together the dry ingredients.
- Flour: Tested with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure. Both already have xanthan gum. If you use any other flour blend, I cannot guarantee that your cornbread will turn out.
