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Gluten free cornbread in a skillet
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Gluten Free Skillet Cornbread

Gluten free skillet cornbread is incredibly moist and sweet with a tender crumb, even though it's dairy-free. If you're wondering how, the key is skillet cornbread with creamed corn. Serve it as a side at holiday dinners, with BBQ, or soul food.
Course Bread
Cuisine Southern American
Keyword best skillet cornbread, Cast iron skillet cornbread, cornbread in cast iron skillet, dairy free cornbread, dairy free gluten free cornbread, easy gluten free cornbread, easy skillet cornbread, gluten free cornbread, Gluten free cornbread recipe, gluten free dairy free cornbread, gluten free skillet cornbread, How to make cornbread in a cast iron skillet, how to make gluten free cornbread, moist gluten free cornbread, skillet cornbread, skillet cornbread no buttermilk, skillet cornbread with corn, sweet skillet cornbread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 507kcal
Author Althea Brown

Equipment

  • Large Skillet
  • Mixing Bowl
  • Whisk

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
  • 1/4 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.
 

Nutrition

Calories: 507kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 287mg | Potassium: 96mg | Fiber: 3g | Sugar: 26g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 2mg