Gluten-Free Cornbread

Gluten-Free Cornbread

Crumbly yet moist cornbread made with gluten-free flour and a crackly golden crust.

Total 35 min Makes 8 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This skillet cornbread swaps standard flour for a gluten-free blend and cornmeal, baked in a hot cast-iron skillet for a crisp bottom crust and tender crumb. It pairs well with chili, barbecue, or a smear of honey butter, and comes together in under an hour with simple pantry staples.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup gluten-free all-purpose flour blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 tablespoon unsalted butter, for greasing skillet

Method

  1. Preheat the oven to 425°F and place a 9-inch cast-iron skillet inside to heat while you mix the batter.

  2. In a large bowl, whisk together the cornmeal, gluten-free flour blend, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat the bottom and sides.

  6. Pour the batter into the hot skillet, spreading it evenly to the edges.

  7. Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  8. Remove from the oven and let the cornbread cool in the skillet for 10 minutes before slicing into wedges.

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    Gluten-Free Cornbread

    This skillet cornbread swaps standard flour for a gluten-free blend and cornmeal, baked in a hot cast-iron skillet for a crisp bottom crust and tender crumb. It pairs well with chili, barbecue, or a smear of honey butter, and comes together in under an hour with simple pantry staples.

    35 min 8 slices 215 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup gluten-free all-purpose flour blend
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 1/3 cup unsalted butter, melted
    • 1 tablespoon unsalted butter, for greasing skillet

    Method

    1. 1

      Preheat the oven to 425°F and place a 9-inch cast-iron skillet inside to heat while you mix the batter.

    2. 2

      In a large bowl, whisk together the cornmeal, gluten-free flour blend, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

    5. 5

      Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat the bottom and sides.

    6. 6

      Pour the batter into the hot skillet, spreading it evenly to the edges.

    7. 7

      Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    8. 8

      Remove from the oven and let the cornbread cool in the skillet for 10 minutes before slicing into wedges.