Gluten Free Cornbread – you don’t need to be from the Deep South to enjoy this classic American recipe, it really is comfort food at its finest!
I made this gluten free Cornbread recipe from scratch in a skillet which is then baked in the oven, I promise you’ll love it and it will knock the socks of any pre-made gluten free cornbread mix out there.
This my own version of an old fashioned cornbread but without buttermilk to keep it dairy free for those that need it. I used unsweetened soy milk and dairy free margarine to bake this recipe and it worked beautifully and I defy anyone to tell the difference! You can use regular milk and butter if you prefer.
How to Make Gluten Free Cornbread
To make cornbread from scratch you need to start by mixing the egg, milk, and melted butter in a bowl, then preheat your oven to 400F.
Then, you need to whisk it all together. You can use dairy free milk and margarine if you need to, I used unsweetened soy and melted vegan margarine for this gluten free cornbread recipe.
After you’ve whisked all the liquid ingredients then you need to mix the dry ingredients together in a separate bowl. If your gluten free flour blend already has gums added you can skip those.
Take the dry ingredients and add it to the bowl with the milk and melted butter and mix well to combine. I just used a hand whisk and it was very easy to mix together.
My friend gave me this quick tip for baking cornbread in a skillet, add a generous pat of butter or dairy free margarine into a 10 inch Cast Iron Skillet and melt it on the stove. Swish it around so it coats the base and sides of the skillet, the melted butter helps to ensure it bakes up nicely with a fabulous crust.
Then add the gluten free cornbread batter into the cast iron skillet and spread it out evenly with a spatula before putting it into the oven to bake. It will take about 20 – 25 minutes to cook depending on your oven. You can test if it’s done by inserting a wooden toothpick into the center of the cornbread to see if it comes out clean, if it does the cornbread is cooked.
This post contains affiliate links
More Recipes You’ll Love
Gluten Free Cornbread
Gluten Free Cornbread, make this traditional American recipe in your cast iron skillet and finish it up by baking in the oven.
- 1/2 stick butter , 56g - I used dairy free margarine
- 1 cup milk , 250mls - I used unsweetened soy
- 1 large egg
- 1 1/4 cups gluten free cornmeal , 187g
- 1 cup gluten free all-purpose flour , 140g
- 1/2 tsp xanthan gum , omit if your flour blend has gum added
- 1/2 cup sugar , 100g
- 1 tbsp baking powder
- 1/2 tbsp salt
Preheat your oven to 400°F.
Grease a 10 inch Cast Iron Skillet with melted butter.
In a large bowl, beat the melted butter, milk and egg with a balloon whisk until well mixed.
Mix the gluten free cornmeal, gluten free flour, sugar, baking powder and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and mix well until combined.
Heat the cast iron skillet for a few minutes on the stove and add a little butter or dairy free margarine to the skillet and melt it and coat the base of the pan, this will help give a nice crust to your cornbread.
Pour batter into the cast iron skillet and spread it out evenly with a spatula.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve warm with some butter and a drizzle of honey if desired.
Adapted from Betty Crocker
Nutrition facts are approximate only.