Breads

Gluten Free Skillet Cornbread

Southern comfort food at its finest! This quick and easy Gluten Free Skillet 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. I love a good cornbread that is soft, tender, has that beautiful crispy brown edge, and is drenched in honey. We laugh about this one because it was declared perfect and ready to post several times but then I decided it just wasn’t perfect enough. So back to the drawing board we went. 

The most tender, flavorful cornbread that is perfectly browned on the edges. Comfort food at its finest! Gluten Free.

This cornbread has just the perfect hint of sweetness which is offset perfectly by a light buttermilk flavor from the added vinegar. The flour to cornmeal ration yields the perfect texture. And this particular cornbread also has a secret ingredient (ssshhh!) Years ago gfHubs and I ate at a Mexican restaurant that had some great cornbread, and that is when I fell head over heals over the stuff. I was surprised when I bit into it and discovered kernels of corn hidden inside-it was delicious! Adding corn to this recipe sends it over the top, it is just SO good! And did I mention it’s easy? it is so simple to whip up a batch of this cornbread to go with any meal.

The most tender, flavorful cornbread that is perfectly browned on the edges. Comfort food at its finest! Gluten Free.

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 edges. 

The most tender, flavorful cornbread that is perfectly browned on the edges. Comfort food at its finest! Gluten Free.

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. Enjoy!


Gluten Free Skillet Cornbread

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6-8 slices

Gluten Free Skillet Cornbread

Ingredients

  • 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

Instructions

  1. Turn oven on to 400 degrees F.
  2. Whisk together sugar, egg, milk, and vinegar.
  3. Add butter and whisk until well combined.
  4. Add dry ingredients and corn and stir with a spoon until batter is mostly smooth (a few small lumps is OK).
  5. 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.
  6. When butter is melted, remove from the oven and swirl to coat the bottom of the pan and up the sides a little.
  7. 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.
https://thereislifeafterwheat.com/2016/05/gluten-free-skillet-cornbread/

The most tender, flavorful cornbread that is perfectly browned on the edges. Comfort food at its finest! Gluten Free.

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12 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    May 12, 2016 at 5:17 am

    I’ve been craving cornbread recently! I need to get on that!

    • Reply
      thereislifeafterwheat@gmail.com
      May 12, 2016 at 9:29 am

      Yes, you’ll love it!

  • Reply
    Raia
    May 12, 2016 at 9:04 am

    I LOVE cornbread. I so wish I could eat corn. :/ I bet Mama’s flour blends are delish in this, too. 🙂

    • Reply
      thereislifeafterwheat@gmail.com
      May 12, 2016 at 9:29 am

      Oh bummer, that’s a hard one Raia! Mama’s is one of my go-to flours 🙂

  • Reply
    Emily @ Recipes to Nourish
    May 12, 2016 at 10:11 am

    This looks so good! I love skillet cornbread.

    • Reply
      thereislifeafterwheat@gmail.com
      May 12, 2016 at 6:25 pm

      Thanks Emily, it really is the best 🙂

  • Reply
    jules
    May 12, 2016 at 12:02 pm

    I 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

    • Reply
      thereislifeafterwheat@gmail.com
      May 12, 2016 at 6:25 pm

      Love 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 😉

  • Reply
    Balvinder
    May 25, 2016 at 10:30 am

    Love that it’s so tender.

    • Reply
      thereislifeafterwheat@gmail.com
      May 25, 2016 at 3:28 pm

      Thanks! I think you’ll love it 🙂

  • Reply
    Christine @ Gluten-Free-Bread
    June 9, 2016 at 8:35 am

    This 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

    • Reply
      thereislifeafterwheat@gmail.com
      June 9, 2016 at 8:43 am

      Thanks 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.

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