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A cast iron skillet filled with gluten-free cornbread topped with a pat of melted butter with a ramekin of honey and a plate of butter on the side.

Gluten-Free Cornbread

This gluten-free cornbread recipe is simple and delicious! It's made in a cast iron skillet, giving it a crispy edge, while keeping the inside soft, moist and fluffy. Serve warm with a slather of melted butter or a drizzle of honey. It's perfect as a side for chili or soup!  If you're looking for a delicious, gluten-free cornbread recipe that the whole family will love, this is the recipe for you! All you need is two bowls and 25 minutes for this perfect skillet cornbread.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 8 servings
Calories: 324kcal
Author: Megan

Ingredients

  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup gluten-free flour blend (144g)
  • ½ teaspoon xanthan gum (if your blend does not already contain it)
  • 1 1/4 cup gluten-free cornmeal (195g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk (12oz /360 mL)
  • 2 eggs
  • 1/3 cup granulated sugar (66g)

Instructions

  • Preheat the oven to 400F.
  • Place a 9-inch cast iron skillet on the stove top over medium heat to preheat. Once heated, add the butter and cook until melted. Once the butter is melted, use immediately or set aside until ready to use. Keep the cast iron pan over medium-low heat so that it is hot when you pour the batter into it.
  • In a large bowl, whisk together the gluten-free flour blend, gluten-free cornmeal, baking powder, baking soda, and salt. Set aside.
  • In a large measuring cup or bowl, add the buttermilk, eggs, granulated sugar, and melted butter. Whisk until combined.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Pour the cornbread batter into the hot cast iron skillet.
  • Bake at 400F for 18-22 minutes, until the cornbread is cooked through. A toothpick inserted into the center should come out dry with a few moist crumbs.
  • Let cool for a few minutes before slicing and serving.

Notes

  • 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. 
  • I used Bob’s Red Mill 1-to-1 Gluten-free Baking Flour which already contains xanthan gum. This recipe has also been tested with King Arthur Baking Gluten Free Measure For Measure Flour which also contains xanthan gum. If you use any other flour blend, I cannot guarantee that your cornbread will turn out. 
  • If your flour blend already contains xanthan gum, you do not need to add more to the recipe. 
  • If you have celiac disease or are gluten-free, be sure to purchase gluten-free cornmeal. Cornmeal that is not labeled as gluten-free may have come into cross contact with gluten and not be safe for those on a gluten-free diet. 
  • If you are on a gluten-free diet, always double check ingredients and product packaging because formulas and manufacturing practices change from time-to-time.
  • To make this recipe dairy-free, substitute the buttermilk for your favorite unsweetened dairy-free milk and 2 teaspoons of apple cider vinegar. Let the mixture sit for 5 minutes before using. Use vegan butter. 

Nutrition

Calories: 324kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 499mg | Potassium: 261mg | Fiber: 4g | Sugar: 11g | Vitamin A: 488IU | Calcium: 116mg | Iron: 2mg
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