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 6 -8 slices
- 2 T sugar
- 1 egg
- 1 1/4 cups milk
- 1 T vinegar
- 1/2 cup butter, melted
- 1 cup high quality gluten free flour (I used Gluten Free Mama's Almond Blend)
- 3/4 cup gluten free cornmeal
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 1/3 cup frozen corn (optional but recommended!)
- 1 T butter for greasing skillet
- Turn oven on to 400 degrees F.
- Whisk together sugar, egg, milk, and vinegar.
- Add butter and whisk until well combined.
- Add dry ingredients and corn and stir with a spoon until batter is mostly smooth (a few small lumps is OK).
- Put the 1 T butter into a 10" cast iron skillet (you can use a 9" cake pan if you don't have one) and set pan inside the oven. Watch the pan and remove as soon as the butter is melted.
- When butter is melted, remove from the oven and swirl to coat the bottom of the pan and up the sides a little.
- Pour batter into the skillet or pan and bake (be sure oven is preheated first) for 18-20 minutes, until edges are golden brown and/or toothpick inserted in center comes out clean.