Gluten-Free Skillet Cornbread
Skillet gluten-free cornbread is the perfect side dish to serve with chili or to use for Thanksgiving cornbread stuffing.
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Why You’ll Love This Gluten-Free Cornbread Recipe
If you are looking for a fluffy, lightly sweet cornbread made without gluten, then your search is over! This simple recipe takes only about 5 minutes to pop in the oven and goes with Turkey Pinto Chili, Barbecue Chicken, Barbecue Beef or Chicken Gumbo Stew.
It was with my favorite healthy cornbread recipe in mind that I started working on this gluten-free cornbread recipe. This version is made in a cast iron skillet in the oven. You heat the skillet up in the oven as the oven preheats, and then you pour the batter in. That helps give the bread a nice crispy edge.
This cornbread is only lightly sweet, but if you prefer Southern-style cornbread without any sugar at all then it can be made without any sugar. The sugar-free version is great for Thanksgiving stuffing by the way! Try my cornbread stuffing with apples and pecans!
Ingredient Notes
Stone-Ground Cornmeal
I made this cornbread with locally ground cornmeal which I prefer to the processed (and not whole grain) stuff you get in a canister. Being stone ground means it is naturally more nutritious and has a delicious grainy texture that makes this skillet cornbread hearty and satisfying for a side dish or as an ingredient in cornbread stuffing.
Gluten-Free Flour
I prefer Cup4 Cup of those that I have tested. King Arthur GF All-purpose Flour comes in very very close on its heels. We’ve gotten great results for both of them.
Buttermilk
For the best rise I use buttermilk for the batter. The acidity in the buttermilk reacts with the baking soda and creates tiny bubbles wich helps to leaven the bread. If you do not have it you can mix a little lemon juice into regular milk to mock up similar results.
Sugar or Honey
To sweeten this cornbread I used regular white sugar but honey works well too. You can omit the sugar altogether if you prefer unsweetened cornbread.
Step-By-Step Instructions For This Recipe
Making gluten-free cornbread in a skillet is easy peasy! The basic steps for making this delicious side are as follows:
Preheat the oven and the skillet — Swirl a little oil into the cast iron skillet, then pop it into the oven as it preheats. This will give the cornbread a nice brown crusty layer once you slice it!
Mix the wet and dry ingredients separately — While the oven is preheating, mix together the wet ingredients in one bowl, and the dry in another (this will prevent the baking powder and baking soda from reacting too soon). When the oven is preheated, mix everything together.
Bake the cornbread — Pour the batter into the hot skillet (be careful!) and bake until it’s fully set. To test the doneness of the cornbread, insert a knife into the center and see if it comes out clean.
Gluten-Free Serving Suggestions
Serve this cornbread warm for the best texture. Let it cool about 30 minutes then slice into wedges.
- This gluten-free cornbread would be amazing served with this our Slow Cooker Chicken Tortilla Soup or this Smoky Maple Chili.
- These Gluten-free Grilled Ribs are a classic option.
- Try it with sauteed greens like this Kale with Cider Vinegar or Simple Sauteed Swiss Chard.
- Barbecue and cornbread are a classic pairing. Try our Slow Cooker Maple Chipotle Barbecue Chicken and add Healthy Coleslaw on the side.
- This Slow Cooker Creamy White Chicken Chili can be meal prepped and can go straight from freezer to crockpot.
FAQs
If serving to company we suggest making it fresh and serving warm. To prep it ahead mix the wet mix and dry ingredients and keep them separate. Keep the wet mix in the fridge up to 1 day ahead stored in an airtight container. Mix the batter and bake fresh before serving.
Reheat wedges of the cornbread for 20 seconds in the microwave. To reheat in the oven, take the cornbread out of the skillet and wrap wedges in foil. Bake at 350 degrees F until heated through, about 25 minutes.
Wrap slices in plastic, then add to a 1 gallon freezer bag. Press as much air out of the bag as possible and seal shut. Freeze up to 1 month. Unwrap and defrost in the microwave for about 35 seconds. Enjoy warm. Alternatively defrost on the counter and reheat in the oven.
More Gluten-Free Thanksgiving Side Dishes
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Gluten-Free Skillet Cornbread
- Total Time: 32 minutes
- Yield: 10 servings 1x
Description
This gluten free cornbread recipe is baked in a cast iron skillet. Serve with chili or use for Thanksgiving stuffing. Bonus: you can make it with or without sugar.
Ingredients
- 6 tablespoons avocado oil or organic canola oil, divided
- 3 large eggs
- 1 1/3 cup buttermilk
- 1 1/2 cup stone ground cornmeal
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar, optional
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Swirl 1 tablespoon oil in a 9-inch cast-iron skillet and place on a rack in the center of the oven. Preheat oven to 375ºF.
- Meanwhile, whisk the remaining 5 tablespoons oil, eggs and buttermilk in a large bowl. Whisk cornmeal, baking mix, sugar (if using), baking powder, salt and baking soda in a medium bowl.
- When oven is preheated, add the dry mix to the wet mix and stir to combine. Pull the oven rack out, and brush the hot canola oil around the inside of the skillet. Carefully pour the cornbread batter into the hot skillet.
- Bake until the cornbread is puffed and golden brown, and set up in the center, 22 to 24 minutes. Serve warm for the best texture. Let it cool about 30 minutes then slice into wedges.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/10 of the cornbread (about 3 ounces)
- Calories: 210 calories
- Sugar: 4 g
- Sodium: 394 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
Sorry I forgot to rste the recipe the first time.
What a treat! Savory skilet cornbread (no sugar for me) just like a remember it as a kid.
I made this according to the directions and it came out terrific. Before I found your recipe I had been trying to make skillet cornbread with only cornmeal — no flour of any kind, gluten-free or otherwise. And even with baking powder and baking soda, it always came out too flat. The cup of gluten-free flour was clearly what was needed. Also, I had fretted that 5 Tbs of oil would be too much, but it was the right amount. Thanks for the recipe! I will check out the rest of your site.
I made the gluten free cornbread, it was great. I used canola oil since that’s what I had. I used Palmetto Farms gluten free Stone Ground white corn meal and used the King Arthur Gluten Free multi purpose flour, I did not use sugar( do not like sweet cornbread) This had the texture and taste closest to what we are used to. I have been trying for 16 months. It passed the muster with my family ( my grandson who has Celiac Disease ate supper with us) Great with my homemade vegetable-beef soup.
I am so happy to hear it Becky. We just had this again recently and my kids devoured it too. I am so glad you found it. And thank you so much for taking the time to come back and say how it went. I really appreciate it! Have a great day.
Just to clarify, was the King Arthur flour used the baking mix (with xanthum gum and leavening already in it) or the flour blend. I only have the flour blend. I do have some Pamela’s baking mix, so I could use that if necessary.
Thanks so much Krystal. I should be more clear. I used the gluten-free multi-purpose flour. No need to use one with leavening in it.