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    Home > Recipe Index > Baked goods/breads > Gluten Free Skillet Cornbread Recipe

    Gluten Free Skillet Cornbread Recipe

    Published: Jan 21, 2021 · Modified: Jan 21, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A slice of gluten free cornbread on a plate, topped with butter and honey.
    A slice of gluten free cornbread on a plate, topped with butter and honey.

    This gluten free cornbread recipe is a STAPLE in my house—in the cool months we dunk it into soups and stews, and in the summer we pair with with barbecue and pack it for picnics. The cornbread has a touch of sweetness and an irresistible golden, buttery crumb. You’d never know it’s gluten free. Best of all, you’re not gong to believe how easy it is to make—don’t miss my step-by-step video below!

    Close up of a slice of cornbread drizzled with honey.

    Why this recipe is great!

    This GF cornbread batter comes together in minutes using just one bowl and a whisk. It’s the kind of thing you can whip up on a whim, especially since the ingredients are mostly pantry staples. The recipe is featured in my book, Fresh Flavors for the Slow Cooker, where I pair it with my slow cooker pulled pork, although it’s also awesome with soups, salads and more (see more serving suggestions below!). 

    Gluten free cornbread ingredients:

    All of the ingredients for the gluten free cornbread recipe arranged on a marble surface.
    • Gluten free cornmeal: Use a fine or medium grain cornmeal for this recipe—I use Bob’s Red Mill Brand.
    • Gluten free 1-to-1 flour: I’ve tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour, Cup 4 Cup Flour and King Arthur Measure-for-Measure Flour. All work great! If you’re not gluten-free you can use regular all-purpose flour. 
    • Sugar and salt: A touch of sugar gives this cornbread subtle sweetness. Feel free to cut back or add more to taste, depending on how sweet you like your cornbread. You can also swap out the sugar for honey or maple syrup (add them with the wet ingredients).
    • Baking powder and baking soda: Baking powder and baking soda give the cornbread its lift, making it light and fluffy. 
    • Eggs: Eggs also help the cornbread rise and provide a light crumb.
    • Buttermilk: Buttermilk helps activate the baking soda and gives the cornbread a tender texture. See below for a dairy free version! Also, if you don’t have buttermilk, don’t miss my hack in the tips below. 
    • Butter: Melted butter makes the cornbread incredibly moist and tender (you can use melted coconut oil instead, although it will give the cornbread a subtle coconut flavor).
    Close up of a cut piece of cornbread in a skillet.

    How to make gluten free cornbread

    • Heat a 10-inch cast iron pan in the oven for 10 minutes (a hot skillet is key for a browned, caramelized crust). If making muffins, line muffin tins with paper liners or spray them with cooking spray (don't preheat).
    Ten-inch cast iron skillet on a marble surface.
    • In a bowl, whisk together cornmeal, flour, sugar, salt, baking powder and baking soda. 
    Process shot showing cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
    • Make a well in the center of the dry ingredients and crack in the eggs. Break up the eggs slightly, then pour in the buttermilk. Whisk the wet ingredients, incorporating the dry ingredients. 
    Process shot showing eggs and buttermilk being whisked into the dry ingredients.
    • Whisk in the melted butter. 
    Process shot showing a hand pouring melted butter into the gluten free cornbread batter.
    • Take the hot skillet out of the oven and swirl in a tablespoon of vegetable oil (omit this step if making muffins). Add the batter to the hot pan, spreading it in an even layer. 
    Gluten free cornbread batter in a cast iron skillet.
    • Bake the GF cornbread for 15-18 minutes, or until the edges are golden brown and the top is lightly cracked. 
    Baked cornbread in a cast iron skillet.

    Gluten free cornbread muffins

    For gluten free cornbread muffins, bake the batter in 12 greased or lined muffin cups, and reduce the cooking time to 12-14 minutes. 

    Dairy free cornbread

    For dairy free cornbread, swap out the buttermilk for a non-dairy milk (such as a nut or soy milk) mixed with 1 tablespoon of fresh lemon juice. Also, use a vegan butter instead of regular butter.  

    Skillet cornbread on a marble surface with a wedge removed and on a plate alongside.

    Can I make the cornbread ahead of time?

    The cooked cornbread is best eaten on the day it's made (let it cool completely then cover it lightly with plastic wrap), but it can be frozen for up to 2 months. Cut it into wedges then freeze them in an airtight container or zip-top freezer bag (if you’re making muffins, simply freeze them whole). Defrost the cornbread at room temperature then heat it in the oven until warmed through, if you’d like. (p.s. It makes for an AWESOME breakfast with fried eggs!)

    Homemade cornbread mix

    You can also mix together the dry ingredients and store them in an airtight container for up to 2 months (meaning homemade cornbread will be at your fingertips in minutes!).

    A slice of cornbread on a plate.

    FAQs

    Is cornmeal gluten free?

    Cornmeal is naturally gluten free, but be sure to buy a brand that is certified GF, as some brands are milled in non-gluten free facilities, where there can be cross-contamination. 

    Can I flavor the cornbread?

    For a slight variation, feel free to stir in chopped jalapeño, sliced scallions and/or corn kernels (also, be sure check out these Jalapeño Cheddar Cornbread Muffins!).

    Can I use honey instead of sugar in cornbread?

    Yes; whisk 2-3 tablespoons of honey (to taste) into the buttermilk before adding it to the batter (omit the sugar).  

    Close up of honey dripping off a piece of cornbread.

    Cornbread stuffing

    Transform this cornbread into the best Gluten Free Cornbread Stuffing!!

    Gluten free cornbread stuffing in a baking dish with a serving spoon.

    Tips for making this gluten free cornbread recipe:

    • Use fine or medium grain gluten free cornmeal for this recipe. I use Bob’s Red Mill Brand.
    • As far as the gluten free flour goes, I’ve tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour, Cup 4 Cup Flour and King Arthur Measure-for-Measure Flour. All work great! If you’re not gluten-free you can use regular all-purpose flour. 
    • Cooking the cornbread in a preheated 10-inch cast iron skillet gives it an irresistible caramelized crust. 
    • For cornbread muffins, Line 12 muffin cups with parchment liners or spray them with cooking spray before adding the batter (do not preheat the muffin tin). Reduce the baking time to 12-14 minutes.
    • No buttermilk? No problem. You can use a mix of half plain yogurt and half milk instead, or you can make a hacked buttermilk by mixing 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice. Let the mixture sit for 5 to 10 minutes before using (the milk will start to curdle).
    • For a dairy free version, use a dairy free milk (such as nut milk or soy milk) mixed with with 1 tablespoon of lemon juice. Also, use a vegan butter instead of regular butter.  
    • Transform this cornbread into the BEST Gluten Free Cornbread Stuffing!
    • This recipe is adapted from my book, Fresh Flavors for the Slow Cooker, where you can find a SLEW of recipes to pair with the cornbread!
    • For a different variation, check out these Jalapeño Cheddar Cornbread Muffins.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    What to serve with cornbread:

    • Slow Cooker Pulled Pork
    • Best Slow Cooker Chili
    • Vegan Red Lentil & Spinach Soup
    • Vegetable & Quinoa Chili
    • Mexican White Bean Chicken Soup
    • Easy Chicken Noodle Soup
    • Smoked Ribs
    • Grilled Pork Chops

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    A slice of gluten free cornbread on a plate topped with butter and honey.
    Print Recipe Pin Recipe

    Gluten Free Skillet Cornbread (or Muffins!)

    Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Storey Publishing, 2019)
    This is my family’s favorite cornbread, and lucky for me it’s a cinch to throw together! It has just a touch of sweetness and a golden, buttery crumb. Cooking the cornbread in a preheated skillet gives it an irresistible golden crust, although you can use a 9x9-inch baking dish instead. You can also bake this batter in muffin tins—see the Tips below. Also, be sure to check out the Tips for a dairy-free version, as well as for a hack if you don’t have buttermilk! A touch of sugar gives this cornbread subtle sweetness—you can adjust the amount depending on how sweet you like your bread.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Servings: 8 people
    Author: Nicki Sizemore

    Ingredients

    • 1 ¼ cups cornmeal
    • 1 cup gluten-free flour or regular all-purpose flour (see Tips below)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 2-3 tablespoons sugar, to taste
    • 2 large eggs
    • 1 ½ cups buttermilk
    • 4 tablespoons unsalted butter, melted and cooled slightly
    • 1 tablespoon neutral vegetable oil

    Instructions

    • Preheat the oven to 425˚F (220˚C). Place a 10-inch cast-iron skillet in the oven for 10 minutes to heat up.
    • In the meantime, in a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar. Make a well in the center of the bowl, and crack in the eggs. Stir the eggs gently to break them up. Add the buttermilk and stir until mostly incorporated. Pour in the butter and fold until just combined.
    • Take the skillet out of the oven (be careful—it’s hot!), and add the vegetable oil. Swirl to coat. Pour the batter into the hot skillet and smooth out the top. Bake the cornbread until the top is golden brown and lightly cracked (a toothpick inserted in the center should come out clean), about 15-18 minutes. Let the bread cool in the skillet on a wire rack for at least 10 minutes before serving.

    Notes

    Do Ahead:
    • You can mix together the dry ingredients and store them in an airtight container for up to 2 months (it's an easy homemade cornbread mix!).
    • The cooked cornbread is best eaten on the day it's made (let it cool completely then cover it lightly with plastic wrap), but it can be frozen for up to 2 months. Cut it into wedges then freeze them in an airtight container or zip-top freezer bag (if you’re making muffins, simply freeze them whole). Defrost the cornbread at room temperature then heat it in the oven until warmed through, if you’d like. (p.s. It makes for an AWESOME breakfast with fried eggs!)
    Tips:
    • Use fine or medium grain cornmeal for this recipe. I use Bob’s Red Mill Brand.
    • As far as the gluten free flour goes, I’ve tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour, Cup 4 Cup Flour and King Arthur Measure-for-Measure Flour. All work great! If you’re not gluten-free you can use regular all-purpose flour. 
    • Cooking the cornbread in a preheated 10-inch cast iron skillet gives it an irresistible caramelized crust. 
    • For cornbread muffins, Line 12 muffin cups with parchment liners or spray them with cooking spray before adding the batter (do not preheat the muffin tin). Reduce the baking time to 12-14 minutes.
    • No buttermilk? No problem. You can use a mix of half plain yogurt and half milk instead, or you can make a hacked buttermilk by mixing 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice. Let the mixture sit for 5 to 10 minutes before using (the milk will start to curdle).
    • For a dairy free version, use a dairy free milk (such as nut milk or soy milk) mixed with with 1 tablespoon of lemon juice. Also, use a vegan butter instead of regular butter.  
    • Transform this cornbread into the BEST Gluten Free Cornbread Stuffing!
    • This recipe is adapted from my book, Fresh Flavors for the Slow Cooker, where you can find a SLEW of recipes to pair with the cornbread!
    • For a different variation, check out these Jalapeño Cheddar Cornbread Muffins.

    More Baked goods/breads

    • Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • Easy Gluten Free Vegan Flatbreads (No Yeast Naan Bread!)

    Reader Interactions

    Comments

    1. Deb Ferriss says

      November 23, 2022 at 6:55 am

      5 stars
      The very best gluten free cornbread that I have made.
      I have experimented with many recipes, including box mixes from Trader Joes and Williams Sonoma.
      My husband is going to love our stuffing tomorrow for thanksgiving. I am so excited for him. Thank you! Deb

      Reply
      • Nicki Sizemore says

        November 23, 2022 at 8:26 am

        Woohoo!! This makes me so happy to hear. Happy Thanksgiving!

        Reply
    2. Alene says

      October 25, 2022 at 7:08 pm

      It's great! I cannot eat rice, so no rice flour. I made it with Bob's med grind cornmeal and a cup of C4C Ancient Grains gluten free flour. This is the 3rd recipe I've used it in, and I think it works very well as a 1 to 1 blend. It also has xanthan gum in it too. I'm also going to use this cornbread in my Thanksgiving stuffing. I did cut back the sugar by a half a tablespoon. And my husband complained that it wasn't sweet enough! Of course. Thank you for this recipe.

      Reply
      • Nicki Sizemore says

        October 26, 2022 at 9:11 am

        Thank you so much for your comment! That's great to know about the Ancient Grains flour. If you're looking for a cornbread stuffing recipe, this is my family's favorite: https://fromscratchfast.com/gluten-free-cornbread-stuffing-recipe/. 🙂

        Reply
    3. Vivian says

      May 15, 2022 at 5:12 pm

      5 stars
      I just made it, and it was perfect.

      Reply
      • Nicki Sizemore says

        May 16, 2022 at 9:44 am

        Hi Vivian, thank you for your comment, and I'm so glad you liked the cornbread!

        Reply
    4. Eileen says

      December 08, 2021 at 6:56 pm

      5 stars
      We got cornmeal in our local food share, and I immediately knew this was the recipe I wanted to try. Since I'm lactose intolerant, I ended up using your tip on a substitute for buttermilk and used yogurt and lactose free milk instead, and it worked great! Will definitely being using this recipe again with the other half of the cornmeal I have! (And maybe next time, I'll try your dairy free tip instead!)

      Reply
      • Nicki Sizemore says

        December 09, 2021 at 8:53 am

        Hi Eileen, thank you so much for your comment, and I'm so glad you enjoyed the cornbread!

        Reply
    5. Jenny Spencer says

      February 02, 2021 at 9:19 pm

      5 stars
      This cornbread is delicious Nicki! It was funny, we only had 1 egg so I did 1 egg and one flax egg and it worked! Of course it wasn't the same but it was still wonderful!

      Thank you!

      -Raine 🙂

      Reply
      • Nicki Sizemore says

        February 03, 2021 at 9:07 am

        Hi Raine, I'm so glad you enjoyed, and thank you for the excellent tip about the flax egg!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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