This gluten-free cornbread is made in a large hot skillet, which means a quicker bake time and maximum crust to moist crumb ratio. The batter is low sugar, savory and dairy-free optional, which makes it perfect for making cornbread stuffing, dipping in chili, or eating as a snack! It is low FODMAP too if you use plant-based milk.
If you are familiar with the blood sugar ethos that is the center of my new cookbook CARBIVORE, then you know that I am not a huge fan of eating sweet quickbreads as a snack. Sugary foods on an empty stomach can do much more harm to our hormones than the exact same food eaten, say, on the side of a spicy lamb chili or protein-rich cod fish stew. And that is exactly the approach I take to gluten-free cornbread.
This is not an overly sweet, cake-y Southern approach to cornbread. My ideal gluten-free cornbread recipe has a sandy crumb, is a little on the denser side, and maximizes the crispy edges. It’s the type of cornbread that is perfect for slathering with butter and eating on the side of a BBQ picnic spread, but even more so as an accompaniment to something saucy. It is really the perfect blank canvas to soak up whatever else is on your plate.
Using a more savory gluten-free cornbread base also lends itself very well to making stuffing, which benefits from a drier bread that can absorb the other flavors. This one works really well in this gluten-free cornbread stuffing or this slightly sweeter cornbread stuffing with rice.
What makes this cornbread gluten-free?
Most traditional cornbread recipes use a mix of cornmeal and all-purpose flour to lighten the denser, heavier ground corn.
For this gluten-free version, I’ve replaced the regular flour with white rice flour. You can also substitute an AP gluten-free flour blend or use brown rice flour or oat flour for a similar crumb. If using something denser like coconut flour, use half the amount specified.
Is cornmeal gluten free?
Cornmeal is naturally gluten-free but like other grains (notably oats) they can often be processed in a facility that deals in other non-gluten-free ingredients. If you are celiac or extremely sensitive, it’s safest to source cornmeal that is certified gluten-free. I like this brand.
What type of cornmeal do you use for cornbread?
More finely ground than grits or polenta, for baked goods like cornbread you’ll want to use medium-grind cornmeal. This is perfect for giving cakes a sandy texture. White and yellow varieties are common, but like most grains, you’ll get even more nutrient density if you opt for blue, red, or pink cornmeal. So feel free to get colorful with this gluten-free cornbread recipe!
Corn flour is a separate product altogether and is the superfine ground version of cornmeal. It is light, fluffy, and similar in texture and volume to other gluten-free flours. This would not be the right choice to replace cornmeal in this recipe since you WANT that coarse, sandy texture.
Making this gluten-free cornbread dairy-free too
I often swap out the cow’s milk in this recipe for plant-based alternatives like oat or almond milk. Either works perfects, as does plant-based butter, ghee or olive oil in a pinch. That’s the beauty of savory cornbread, you hardly notice these changes.
What type of skillet to use for this gluten-free cornbread
Any type of cast iron skillet or heavy oven-proof skillet will work for this recipe. I recommend a larger skillet (13 inches), but if you prefer a thicker cornbread, simply choose a smaller skillet. As I’ve mentioned, I like those crunchy, crispy edges and the bigger the skillet, the more surface area for crust!
If you don’t have a skillet, a 9×9 baking pan can be substituted. I prefer metal or ceramic dishes to glass because they will get hotter and lead to a crisper edge.
More gluten-free breads to enjoy:
- The best gluten-free pizza crusts
- Gluten-Free Drop Biscuits
- Homemade gluten-free bread
- Gluten-free flatbreads
- Gluten-free peasant loaf bread
- Gluten-free Banana Bread
Read on for this savory gluten-free cornbread recipe!
With health and hedonism,
Quick-Baked Gluten-Free Skillet Cornbread
- Preheat the oven to 400 degrees F. Place 1 tablespoon butter in a large (13-inch) cast iron skillet and transfer it to a middle rack in the oven to preheat.
- Melt the remaining butter and set aside to cool.
- In a large mixing bowl, stir together the rice flour, cornmeal, baking powder, and salt until combined.
- Add the eggs, milk, honey and melted butter to the dry ingredients. Stir until just combined.
- Remove the skillet from the oven and swirl the butter until it coats the pan.
- Pour the batter into the hot skillet and bake for about 15 minutes or until a wooden toothpick comes out clean. If your pan is smaller it will produce a thicker cornbread and may take more time to cook through.
- Let the cornbread cool in the pan for 5 minutes before slicing. Serve warm with additional butter or at room temperature. Or save for later if you’re making my gluten-free cornbread stuffing!