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–+ servings
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.
5 from 1 vote

Gluten-Free Cornbread

This is my go-to gluten-free cornbread. It's baked in a cast iron skillet so you get those crispy golden edges, and the buttermilk keeps the inside soft and fluffy. Not too sweet, not too dense. I make it all the time with chili and soup, and every Thanksgiving I bake a double batch for stuffing.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 8 servings
Metric - US Customary

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

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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. 

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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