Southern comfort food at its finest! This quick and easy Gluten Free Cornbread is soft and tender with a beautiful, crispy, golden brown edge.
I am so excited to share this recipe with you! This one has the record on recipe development time, it’s been a work in progress for almost an entire year and has been tweaked dozens of times! I guess you could say I’m a cornbread snob. Especially when it comes to gluten free cornbread.
I love a good cornbread that is soft, tender, has that beautiful crispy brown edge, bonus points if it is drenched in honey.
This cornbread has just the perfect hint of sweetness which is offset perfectly by a tangy buttermilk flavor. The flour to cornmeal ration yields the perfect texture. And this gluten free cornbread also has a secret ingredient that takes it to a whole new level!
Years ago we ate at a Mexican restaurant in Salt Lake City, UT that had some great cornbread. I was surprised when I bit into it and discovered kernels of corn hidden inside-it was delicious! Adding corn to this gluten free cornbread recipe sends it over the top, it is just SO good!
Did I mention how EASY this recipe is? it is so simple to whip up a batch of this cornbread to go with any meal.
Now if you’re going to enjoy a good Southern cornbread, you will definitely want to invest in a cast iron skillet
. They’re inexpensive and you’ll find I use them in a lot of my recipes (as should you!). Using a cast iron skillet gives the cornbread those irresistible crispy edges.
Please note that since cast iron is porous, you’ll want to dedicate your cast iron skillet to gluten free foods only.
Gluten Free Cornbread
Southern comfort food at its finest! This quick and easy Gluten Free Cornbread is soft and tender with a beautiful, crispy, golden brown edge.
Ingredients
- 1/2 cup butter
- 2 T sugar
- 1 egg
- 1 1/4 cups milk
- 1 cup high quality gluten free flour (see notes)
- 3/4 cup gluten free cornmeal
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup frozen corn
Instructions
- Turn oven on to 400 degrees F. Put butter in a cast iron skillet and allow to sit in the oven while it is preheating, until the butter is melted.
- Meanwhile, whisk together sugar, egg, and milk in a large bowl.
- Add dry ingredients and corn and stir with a spoon just until batter is smooth.
- Add melted butter from skillet and stir until combined.
- Pour batter into the preheated skillet and bake for 18-20 minutes, until edges are golden brown and toothpick inserted in center comes out clean.
Notes
Gluten free flour blends that work well in this recipe:
- Better Batter (this is my fav)
- Cup4Cup
- Bob's Red Mill 1:1
- Pamela's Artisan blend
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 392mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 5g
Gluten Free Skillet Cornbread
Prep
Cook
Total
Yield 8 slices
Ingredients
- 1/2 cup butter, melted
- 2 T sugar
- 1 egg
- 1 1/4 cups milk
- 1 cup high quality gluten free flour (see notes)
- 3/4 cup gluten free cornmeal
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum if using a flour which doesn't contain xanthan
- 1/2 cup frozen corn (optional but recommended!)
Instructions
- Turn oven on to 400 degrees F. Put butter in a cast iron skillet and allow to sit in the oven while it is preheating, until the butter is melted.
- Whisk together sugar, egg, and milk.
- Add dry ingredients and corn and stir with a spoon until batter is mostly smooth (a few small lumps is OK).
- Add melted butter from skillet and stir until combined.
- Pour batter into the preheated skillet and bake for 18-20 minutes, until edges are golden brown and/or toothpick inserted in center comes out clean.
Notes
This recipe is very forgiving, and has worked well for us with a variety of gluten free flours. Just be sure you stir the flour, scoop it into a measuring cup, and level off with the flat side of a knife. This method will ensure you don't get too much flour in the recipe, which would lead to dense and/or gritty cornbread.Â
Flours we have used:
- Better Batter
- Cup4Cup
- Bob's Red Mill 1:1 (not the bean-based)
Courses Dinner
Cuisine American
17 Comments
Rebecca @ Strength and Sunshine
May 12, 2016 at 5:17 amI’ve been craving cornbread recently! I need to get on that!
thereislifeafterwheat@gmail.com
May 12, 2016 at 9:29 amYes, you’ll love it!
Raia
May 12, 2016 at 9:04 amI LOVE cornbread. I so wish I could eat corn. :/ I bet Mama’s flour blends are delish in this, too. 🙂
thereislifeafterwheat@gmail.com
May 12, 2016 at 9:29 amOh bummer, that’s a hard one Raia! Mama’s is one of my go-to flours 🙂
Emily @ Recipes to Nourish
May 12, 2016 at 10:11 amThis looks so good! I love skillet cornbread.
thereislifeafterwheat@gmail.com
May 12, 2016 at 6:25 pmThanks Emily, it really is the best 🙂
jules
May 12, 2016 at 12:02 pmI love making gluten-free skillet cornbread … and serving leftovers for breakfast with pure maple syrup! Mmmmmmmmm. Every good southerner knows that’s the way to go! 😉
~jules
thereislifeafterwheat@gmail.com
May 12, 2016 at 6:25 pmLove the idea of having it for breakfast Jules, thanks for sharing! I will introduce the kiddos to that next time we make it, though I might have to make two pans in order to have leftovers 😉
Balvinder
May 25, 2016 at 10:30 amLove that it’s so tender.
thereislifeafterwheat@gmail.com
May 25, 2016 at 3:28 pmThanks! I think you’ll love it 🙂
Christine @ Gluten-Free-Bread
June 9, 2016 at 8:35 amThis is a great recipe! I absolutely love cornbread recipes and this one turned out fabulous. I actually left out the xanthan gum and added a bit of a ground flax seed / chia mix I use and it turned out wonderful.
Thanks for the great recipe!
~Christine
thereislifeafterwheat@gmail.com
June 9, 2016 at 8:43 amThanks Christine, I’m glad you loved it! I appreciate you sharing your idea for using seeds instead of xanthan, I’ll have to try that.
jenna urben
December 20, 2018 at 12:29 pmYum!! I love cornbread but always forget to add frozen corn in. Def making this next week for the fam 🙂
Joyce Beach
December 30, 2019 at 3:24 amWhat other flour can I use besides almond blend? My daughter can not eat anything almond.
thereislifeafterwheat@gmail.com
December 31, 2019 at 10:18 amThis recipe is fairly forgiving, most GF flours work well! A few to consider: Grandpa’s Kitchen, Bob’s Red Mill 1:1, Better Batter.
Alene
November 25, 2020 at 4:32 pmThis is delicious! And easy and fast. I made it to go in my cornbread stuffing for tomorrow’s Thanksgiving dinner. I used Cup4cup since I had more of that one. Came out great. I’m making another pan just to eat asap. By the way, my cast iron pan is 11 “, much too big for baking, so I used a heavy 9 x 9 square pan, and that was fine. And since I have a big powerful oven, it only took 16 minutes. Thank you for a great recipe!
thereislifeafterwheat@gmail.com
November 28, 2020 at 2:14 pmSo glad you enjoyed it, thanks for sharing how you made it! XO Celeste