Gluten Free Skillet Cornbread Made in Cast Iron
Golden, crisp-edged cornbread made gluten-free and baked in a cast iron skillet for the perfect balance of crunch and tenderness. Quick, cozy, and crowd-pleasing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
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1 cup gluten-free cornmeal
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1 cup gluten-free all-purpose flour (with xanthan gum)
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 large eggs
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1½ cups buttermilk or milk
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¼ cup melted butter (plus 1 tbsp for skillet)
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2 tbsp honey or sugar (optional)
Instructions
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Preheat oven to 425°F. Place 10″ cast iron skillet inside to heat.
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Whisk dry ingredients in a bowl.
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In another bowl, whisk eggs, milk, butter, and honey.
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Stir wet into dry just until combined.
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Remove skillet, add 1 tbsp butter to coat.
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Pour batter into skillet—it should sizzle.
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Bake 20–25 mins until golden and toothpick comes out clean.
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Cool 10 mins before slicing. Serve warm.
Notes
Use medium grind cornmeal for texture. Let batter sit 5 mins before baking for better hydration.