featured 82608

Moist Gluten-Free Cornbread from Scratch

A closeup of slices of gluten-free cornbread in a cast iron skillet with melted butter on top and a ramekin of honey in the background.

I’ve tested many gluten-free cornbread recipes, and this is the one I return to most often. Baked in a preheated cast iron skillet, it develops crispy golden edges while remaining soft and fluffy inside. Buttermilk contributes a gentle tang and helps keep the texture moist. This skillet cornbread comes together quickly and pairs wonderfully with chili, soups, or as a simple snack with butter and honey. For holidays I double the recipe and use the cooled, crumbled cornbread for gluten-free stuffing.

Why You’ll Love this Recipe

  • Crispy, golden edges. Preheating the skillet and melting the butter in it before adding the batter creates the desirable golden crust on the bottom and edges.
  • Fast and simple. You’ll need only a couple of bowls and about 25 minutes from start to finish—no mixer required.
  • Versatile. Serve it as a side with chili or fried chicken, enjoy a slice with butter and honey, or crumble it into stuffing for a holiday dish.

Ingredients

An overhead view of ingredients in small bowls on a blue table for making gluten-free cornbread, including gluten-free flour, sugar, salt, baking soda, baking powder, buttermilk, cornmeal, eggs, butter with text overlays over each ingredient.

Ingredient Notes

  • Gluten-free flour blend: Use a 1:1 gluten-free baking blend that already contains xanthan gum for best results. Different blends can vary in absorbency, so results may differ if you use another mix.
  • Cornmeal: A medium-grind gluten-free cornmeal works well. Verify it’s labeled gluten-free because some cornmeals are processed on shared equipment.
  • Buttermilk: Keeps the cornbread tender and slightly tangy and reacts with baking soda to help rise. For a dairy-free version, combine 1½ cups unsweetened non-dairy milk with 2 teaspoons apple cider vinegar; let sit 5 minutes, then use in place of buttermilk. Substitute dairy-free butter as needed.
  • Unsalted butter: Melted in the hot skillet, butter both flavors the batter and greases the pan. Remove it promptly so it doesn’t burn.
  • Sugar: The recipe uses a modest amount of granulated sugar (⅓ cup) to enhance the cornmeal’s natural sweetness without making the cornbread overly sweet.

The Secret to Golden Cornbread

Preheat the cast iron skillet so it’s hot when the batter is added. Heat the skillet over medium heat while you mix the batter, melt the butter in the pan, then pour the melted butter into a bowl and pour the batter into the hot skillet. You should hear a sizzle when the batter hits the pan — that sound indicates the crust will form.

Step-by-Step Instructions

This gluten-free cornbread is straightforward and reliable. Follow these steps for a tender center and crisp edges every time.

A cast iron skillet with a stick of butter in it that is starting to melt.
Preheat a 9-inch cast iron skillet on the stovetop or in the oven. Add the butter and melt.
A glass mixing bowl with cornmeal, gluten-free flour, salt, baking soda, and baking powder before mixing.
Whisk together the dry ingredients in a large bowl.
A glass mixing bowl with dry ingredients for cornmeal topped with buttermilk, whisked eggs, and melted butter.
Add the wet ingredients — buttermilk, eggs, and melted butter — to the dry mix.
A glass mixing bowl with cornbread batter that is being mixed up with a spatula.
Stir until just combined; a few small lumps are fine.
A cast iron skillet filled with gluten-free cornbread batter before baking.
Pour the batter into the hot skillet. You should hear a sizzle.
A cast iron skillet filled with gluten-free cornbread topped with a pat of melted butter with a ramekin of honey and a plate of butter on the side.
Bake until the top is golden and a toothpick comes out with moist crumbs, then top with butter to serve.

Recipe — Gluten-Free Skillet Cornbread

Yield: 8 servings. Prep time: 5 minutes. Cook time: 18–22 minutes. Total time: ~25 minutes.

Ingredients

  • ½ cup (113 g) unsalted butter, divided (melt half in skillet; the rest goes in batter)
  • 1 cup (140 g) gluten-free 1:1 flour blend (with xanthan gum)
  • 1¼ cup (195 g) gluten-free cornmeal, medium grind
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups (360 g) buttermilk (or dairy-free substitute)
  • ⅓ cup (67 g) granulated sugar
  • 2 large eggs (about 100 g)

Instructions

  1. Preheat the oven to 400°F (200°C). Place a 9-inch cast iron skillet on the stovetop over medium heat.
  2. Add ½ cup unsalted butter to the skillet and let it melt. As soon as it’s melted, pour the butter into a bowl and set it aside. Keep the skillet on the heat so it stays hot.
  3. In a large bowl, whisk together the gluten-free flour blend, cornmeal, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk, sugar, eggs, and the melted butter you reserved until combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
  6. Carefully pour the batter into the hot cast iron skillet; it should sizzle on contact.
  7. Transfer the skillet to the oven and bake at 400°F for 18 to 22 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the cornbread cool in the skillet for a few minutes, slice into wedges, and serve warm with butter or honey.

Storage Instructions

  • Short-term: Store leftovers in an airtight container at room temperature for 3–4 days. Rewarm briefly in the oven or microwave before serving.
  • Freezer: Let the cornbread cool completely. Slice into wedges and freeze on a parchment-lined sheet pan for an hour, then transfer to a freezer-safe bag or container for up to 2–3 months. Thaw at room temperature or warm in a 300°F oven until heated through.

Serving Suggestions

This cornbread is classic with chili—try it with a hearty beef or turkey chili—or alongside fried chicken for a Southern-style meal. A warm slice with butter and a drizzle of honey is a simple, delicious option any time.

A wedge of gluten-free cornbread topped with melted butter and honey on an appetizer plate with a fork.

Expert Tips

  • Don’t let the butter burn in the skillet—melt it, pour it into a bowl, and use it in the batter if you need to pause.
  • Weigh the flour and cornmeal if possible; measuring by volume can lead to too much and a dry, dense loaf.
  • A 9-inch cast iron skillet is ideal. If you use a larger pan, the cornbread will be thinner and bake faster. A 10-inch pie pan or 8-inch square pan can be used as alternatives.

Notes

  • Butter: Keep an eye on it while heating in the skillet. If it looks like it’s about to brown too much, remove it and reserve for the batter.
  • Flour blend: This recipe was tested with specific 1:1 blends that contain xanthan gum. If you use another blend, results may vary.

Nutrition (per serving)

Approximate values: Calories: 324 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 16 g | Saturated fat: 9 g | Fiber: 4 g | Sugar: 11 g.

Enjoy this reliable, quick gluten-free cornbread whenever you want a comforting, versatile side that bakes up with a golden crust and tender inside.