Gluten Free Skillet Cornbread (the best cornbread!)

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!

One bowl gluten free cornbread recipe

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:

• Cornmeal: Use a fine or medium grain cornmeal for this recipe—I use Bob’s Red Mill Brand.
• Gluten Free All-Purpose 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. 
• Baking Soda & baking powder: Baking soda and baking powder 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. 

How do you make gluten free cornbread from scratch?

• Heat a 10-inch cast iron skillet 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).

• In a bowl, whisk together cornmeal, flour, sugar, salt, baking powder and baking soda. 

• 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 eggs and buttermilk, incorporating the dry ingredients. 

• Whisk in the melted butter. 

• 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. 

• Bake the GF cornbread for 15-18 minutes, or until the edges are golden brown and the top is lightly cracked. 

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.  

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!).

FAQ

Tips for making this gluten free cornbread recipe:

• 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.  
• 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.

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

Other side dishes you might like:

• Red Cabbage & Sweet Corn Slaw
• Jalapeño Cheddar Cornbread Muffins
• Mexican Street Corn Salad
• Instant Pot Pinto Beans
• Roasted Cabbage Wedges with Bacon Vinaigrette

Watch the video!

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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 9×9-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.  
• 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.

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!

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