Gluten Free Skillet Cornbread

A gluten free cornbread recipe that tastes just like its gluten counterpart. Tender, moist, and not too sweet, this cornbread makes a perfect side dish.

Gluten Free Skillet Cornbread


Yield: Serves 8

Gluten Free Skillet Cornbread

An easy gluten free cornbread recipe using the perfect self-rising flour blend recipe (already includes baking soda and baking powder) - all made in a preheated skillet. It tastes like its gluten cousin.


  • 1/2 cup Carla's Self-Rising Gluten Free Cake Flour Blend Recipe
  • 3/4 cup gluten-free cornmeal
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup neutral-flavored cooking oil
  • 2 Tablespoons unsalted butter, melted
  • 2 eggs, beaten
  • 1 cup milk or dairy-free substitute (I used non-fat)
  • 1 Tablespoons butter, for pan


  1. Preheat oven to 425ºF with a 9-inch cast iron skillet on the center shelf.
  2. In a large bowl, whisk together the cornmeal, flour blend, sugar, and salt.
  3. Whisk in the oil, melted butter, eggs, and milk.
  4. Using heavy potholders, remove the preheated skillet from the oven. Reduce oven temperature to 375ºF.
  5. Carefully coat the bottom and sides of the hot skillet with 1 tablespoon butter.
  6. Pour the batter into the skillet and bake on center rack of oven for 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow to cool for 10 to 15 minutes before serving.

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