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    "Home" » Baking

    Gluten Free Skillet Cornbread

    Published: Sep 27, 2017 · Modified: Nov 19, 2021 by Althea Brown · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This gluten free skillet cornbread has become such a staple in our home, that I stopped announcing that it is gluten free. And of course if you are not gluten free and want to use regular flour, you can do that too. The recipe works both ways.

    Gluten free cornbread in a skillet

    When my husband was single he made a pan of cornbread every week as part of his meal prep. He made a whole roasted chicken, a pan of cornbread, roasted  veggies and I think rice or mac and cheese. Fast forward to us after marriage and him asking me to make cornbread. I had never made cornbread before in my life. I tried a couple of recipes and they were all terrible. I tried his recipe and it was way too sweet and not quite the way I know the best cornbread tasted. So what's a girl to do? Come up with my own recipe of course. This recipe is tried and true. I've made it countless times and every time it makes amazing and delicious cornbread. The best part is it's gluten free, so no tummy aches for me after indulging!

    Jump to:
    • Best Flour for cornbread
    • Step by Step Guide
    • Substitutions
    • FAQs
    • Printable Recipe Card

    Best Flour for cornbread

    I've tried a few different types of cornmeal, corn flour and gluten free flours and the best combination is regular yellow cornmeal (whatever brand you want). I use good ol' Quaker and any gluten free all purpose flour. My favorite to use is King Arthurs.

    Corn flour: the grains are a bit too small and you end up with a crumbly cornbread.

    Cassava flour: I haven't tried cassava flour in this recipe because typically when you choose cassava flour it is because you are going the grain free route and corn is a grain.

    Regular All Purpose Wheat Flour: You can swap All Purpose Gluten Free flour with Regular All Purpose Flour cup for cup in this recipe and it works beautifully.

    Step by Step Guide

    First, mix all of the dry ingredients together.

    Next, melt the butter, then add the sugar and mix until the sugar dissolves. Then add the creamed corn, followed by the whisked eggs.

    Mix together the wet and the dry ingredients until it forms a smooth batter. I know lot's of cornbread recipes say to leave lumps but trust me, you want it to be smooth.

    Gluten free cornbread batter before baking

    Then add the batter to a greased cast iron skillet. For best results warm up your skillet while the oven is preheating!

    Gluten free cornbread in a skillet
    Fresh out of the oven, Gluten Free Skillet Cornbread

    Finally, bake the cornbread on the middle rack at 350 °F for 30-45 minutes or until it is golden brown and a toothpick inserted into the cornbread comes out clean.

    Substitutions

    Flour: You may use regular all purpose flour in this recipe if you do not have a gluten allergy and you are not gluten free.

    Creamed Corn: Don't have creamed corn? Don't worry just use 1 cup of coconut milk or other non-dairy milk (to keep it dairy free) in place of the creamed corn

    Eggs: You may substitute the eggs in this recipe for 1 cup of apple sauce

    Cooking temperature: Nervous about drying out the cornbread? You can bake this cornbread at 325 °F for 45 minutes to an hour instead of at 350 °F and the results is a very cake like, moist cornbread

    A slice of cornbread in a black plate
    Gluten Free Skillet Cornbread

    FAQs

    1. Q: Can I use regular flour with this recipe if I'm not gluten free?
      • A: Yes, you can. Replace gluten free all purpose flour with cup for cup regular all purpose flour.
    2. Q: Is this recipe dairy free?
      • A: Yes. Although I use creamed corn in this recipe, it is completely dairy free since there is no cream in creamed corn. I know, shocker!
    3. Q: Can I make this recipe without a skillet?
      • A: Yes. The batter fits nicely in a 9x13 rectangular pan or divided into two loaf pans. Do no try to fit it into one loaf tin or it will not cook all the way through.
    A slice of gluten free cornbread on a black plate
    Gluten Free Skillet Cornbread

    Printable Recipe Card

    Gluten free cornbread in a skillet

    Gluten Free Skillet Cornbread

    Althea Brown
    A sweet bread made with cornmeal, corn flour and creamed corn.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Bread
    Cuisine Southern American
    Servings 8

    Ingredients
      

    • 1 cup yellow cornmeal
    • 1 cup all purpose gluten free flour Can also use all purpose wheat flour (if you are not gluten free)
    • 1 cup of granulated sugar may swap for coconut sugar
    • 1 cup melted coconut oil or melted butter, dairy free butter, ghee
    • 2 tablespoons dairy free butter to brush on top of the finished cornbread
    • 1 can creamed corn 15 ounces
    • 1 tablespoon baking powder
    • 4 eggs
    • ¼ teaspoon salt only if using unsalted butter

    Instructions
     

    • Preheat oven to 350°F
    • Mix cornmeal, all purpose gluten free flour, baking powder and salt (optional) together and set aside
    • Melt butter and add sugar. Mix until sugar dissolves
    • Whisk together eggs
    • Add whisked eggs and creamed corn to the butter and sugar mixture
    • Combine wet and dry ingredients and mix until fully combined.
    • Pour into a greased skillet.
    • Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
    • Immediately after removing the cornbread from the oven brush the top with some dairy free butter or ghee to keep it deliciously moist!

    Notes

    1. I warm my skillet up in the oven, while I am preheating the oven. Then I rub coconut oil or butter all over the inside of the skillet just before pouring the batter in.
    2. You can substitute all purpose gluten free flour for all purpose wheat flour if you don't have a gluten allergy. In fact that's how I used to make this until I figured out that gluten was not my friend.
    3. You can add a cup of cheddar cheese to this recipe for a cheesy cornbread. I've even added jalapeños, when I'm serving it with chili.
    4. You can also pour these into muffin tins for cornbread muffins.
     
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Noori says

      January 16, 2022 at 8:59 am

      5 stars
      So good! Very moist and you really can't tell it's gluten free 🙂

      Reply
    2. Irene says

      March 25, 2022 at 2:15 pm

      Could you use instant polenta instead of yellow corn? Or white corn meal? I'm in South Africa and our corn meal is mostly white

      Reply

    Trackbacks

    1. Gluten Free Bakes - Metemgee says:
      June 8, 2020 at 1:43 am

      […] Gluten Free Cornbread […]

      Reply
    2. 3branches says:
      January 12, 2022 at 2:54 pm

      1criminal

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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