Gluten Free Skillet Cornbread

Gluten Free Skillet Cornbread is a classic comfort food. Its golden, crispy crust and soft, tender interior make it the perfect side dish for a variety of meals. Serve it with chili, barbecue, or a hearty stew to bring a delicious, homey touch to any table. During the holidays, this gluten free cornbread is an excellent addition to festive meals, perfectly complementing roasted turkey, glazed ham, or a cozy bowl of soup.

Recipe Ingredient Notes

Gluten Free Flour: I’ve tested this gluten free skillet cornbread recipe using my own gluten-free flour blend as well as King Arthur Measure for Measure. Both options resulted in moist, tender cornbread with exceptional flavor. While I haven’t tested other brands, you will achieve great results with them. Please note that the flour blends used in this recipe include xanthan gum for the best texture.

Cornmeal: Fine ground cornmeal provides a smoother and more uniform texture to baked goods, making it ideal for achieving light and tender results. It should not be confused with cornstarch or cornflour, which are different products. If you prefer a bit of crunch, coarse ground cornmeal can be used, but be prepared for a heartier texture in your cornbread.

Buttermilk: I've tested this cast iron skillet cornbread recipe with both traditional buttermilk and a simple homemade buttermilk substitute (milk mixed with apple cider vinegar or lemon juice). The cornbread made with real buttermilk did rise taller and was fluffier.

Brown Sugar & Honey: I love using a combination of brown sugar and honey in this gluten free skillet cornbread. Sugar not only enhances the flavor but also helps to retain moisture, resulting in a tender and moist texture. Additionally, sugar contributes to browning, giving the cornbread a golden crust and appealing appearance.

Oil: A little bit of oil is needed to grease the cast iron skillet. If you happen to have bacon fat on hand, it can be used instead.

Recommended Tools

To successfully make a skillet cornbread, you'll need a few kitchen tools. Most of them are available on Amazon, but you probably already have them in your kitchen.

I use a very well-seasoned 10" cast iron skillet to bake the cornbread. A 9-inch cast iron skillet will work as well but you may need to increase the baking time by a few minutes since the bread will be taller. If you don't own a cast iron skillet, any oven-safe skillet that can withstand high heat will work. You may also use a casserole dish or a cake pan. I don't recommend a glass dish since they can break so easily.

You will also need a large mixing bowl, a whisk, a flexible spatula, a small offset knife or spoon and of course a digital kitchen scale.

How to make a Gluten Free Skillet Cornbread

Cornbread is a simple, one-bowl recipe that's incredibly easy to make. All you need is a large mixing bowl, a whisk, and a spatula—no electric hand mixer or stand mixer is required.

1. Start by preheating the oven to 400F and the cast iron skillet. A preheated skillet helps create a crisp, golden-brown crust on the cornbread. The high heat ensures that the batter begins to cook immediately upon contact, giving you that desirable crunchy edge.
2. Melt the butter in a microwave-safe bowl or a small saucepan over low heat. Once melted, transfer it to a large bowl and let it cool for a few minutes.
3. While the butter cools, mix the gluten-free flour, fine cornmeal, baking powder, baking soda, and kosher salt in a small bowl. Whisk everything together and set aside.
4. Stir the brown sugar and honey into the melted butter, then whisk to combine.
5. Next, whisk in the room-temperature egg and egg yolks. Pour in the room-temperature buttermilk and continue whisking until the mixture is smooth.

6. Add the dry ingredients to the wet ingredients and stir until just combined. The gluten-free cornbread batter will be thick, so you might need to switch to a spatula to fully blend everything together.
7. Retrieve your hot cast iron skillet from the oven. Be careful, the pan will be hot.
8. Add a little oil to the hot skillet and swirl it around to evenly coat the surface.
9. Transfer the gluten free cornbread batter to the skillet. With a small offset knife or the back of a spoon, spread out the batter evenly.
10. Return the skillet to the oven and bake the gluten-free cornbread for 18-20 minutes. Baking times may vary depending on your oven and pan size. The cornbread is ready when it turns golden brown on top and around the edges, feels firm to the touch, and springs back slightly when pressed. A toothpick inserted into the center should come out clean or with a few crumbs, and the internal temperature should be between 195°F and 200°F.
11. Carefully remove the skillet from the oven and place the skillet on a heat proof surface like a cooling rack.
12. For extra flavor, top your gluten free cornbread with melted butter while it’s still hot. After removing the cornbread from the oven, brush or drizzle some melted butter over the surface. This will enhance the flavor and keep the top moist and delicious. For an added touch of richness, you can also sprinkle a bit of flaky sea salt on top before the butter sets.
13. Allow the cornbread to cool for a few minutes before serving.

What to serve with Gluten Free Skillet Cornbread

Skillet cornbread pairs well with a variety of dishes and makes a delicious side dish. Here are some great options to serve alongside:

• Hearty Chili: Enjoy gluten free cornbread alongside a rich, savory chili. The cornbread is perfect for scooping up the chili and soaking up all those delicious flavors.
• Classic Barbecue: Pair with barbecue ribs, pulled pork, or smoked chicken for a Southern-inspired feast. The cornbread complements the smoky, tangy flavors of the barbecue.
• Comforting Stews and Soups: Serve with beef stew, chicken soup, or a hearty vegetable soup. The cornbread makes a satisfying side that pairs well with the rich, comforting broths.
• Sautéed Greens: Add a nutritious touch with sautéed greens like collard greens or spinach. The cornbread and greens together offer a balanced and flavorful meal.

Storage & Freezing

Gluten Free Skillet Cornbread is best enjoyed warm from the skillet. If you have leftovers, store them in an airtight container at room temperature for 2-3 days. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes.

To freeze, let the cornbread cool completely. Cut into slices and arrange on a baking sheet to freeze until solid. Then transfer the slices to an airtight container or freezer bag and store for up to 3 months. To thaw, let them sit at room temperature or reheat in the oven until warmed through.

Flavor Variations

There are plenty of delicious variations for skillet cornbread that can cater to different tastes and preferences. Here are a few ideas:

• Cheddar Jalapeño Cornbread: Add shredded cheddar cheese and finely chopped jalapeños to the batter for a spicy, cheesy kick.
• Bacon Cornbread: Mix in crispy bacon bits for a savory, smoky flavor. You can also sprinkle some bacon on top before baking.
• Corn and Green Chile Cornbread: Combine sweet corn kernels with diced green chilies for a sweet and spicy cornbread.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.