Gluten Free Classic Cornbread

Total time35 min

Prep time10 min

Cook time25 min

Stone-ground yellow cornmeal is the star here, giving this skillet cornbread its signature golden color, hearty texture, and just-right crumble. Buttermilk keeps the inside moist and tangy while the batter bakes up around it, and a hot cast iron skillet does the real work — creating that deeply golden, crackly-edged crust that pulls slightly away from the pan as it finishes. The whole thing comes together in one bowl, no fuss, and bakes into wedges that are sturdy enough to hold a smear of honey or a ladle of chili. It's a great pick for a gluten free table, delivering all the rustic, buttery-tasting comfort of classic Southern cornbread. Serve it warm, straight from the skillet, for the best crisp-edged bite.

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Ingredients

8 servings

3 tbsp unsalted butter, divided
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 ½ cups stone-ground yellow cornmeal
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¾ tsp fine salt
1 ¼ cups buttermilk
2 large eggs

Instructions

1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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