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.
A few words of advice that apply to allllll gluten free recipes: flour matters. I used Gluten Free Mama’s Almond blend in this recipe. I like that it doesn’t have any xanthan gum because the cornbread only requires a little.
Using a flour mix that contains xanthan or guar gum will offset the texture a little and might give it a gummy texture. I recommend sticking with a flour that doesn’t have any added xanthan so you can use just the right amount.
Gluten Free Skillet Cornbread
Yield 8 slices
- 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!)
- 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.
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.
Flours we have used:
- Better Batter
- Bob's Red Mill 1:1 (not the bean-based)