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.
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!
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.
Then add the batter to a greased cast iron skillet. For best results warm up your skillet while the oven is preheating!
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.
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
- 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.
- 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!
- 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.
Printable Recipe Card
Gluten Free Skillet Cornbread
- 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
- 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!
- 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.
- 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.
- 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.
- You can also pour these into muffin tins for cornbread muffins.
So good! Very moist and you really can't tell it's gluten free 🙂
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