Sweet, golden, and packed with real corn flavor, this skillet cornbread gets its craggy, tender crumb from fine yellow cornmeal and a gluten free flour blend, so every square holds together beautifully without any wheat in sight. Buttermilk keeps the batter rich and slightly tangy, while melted butter swirled into a screaming-hot pan gives the bottom and edges that irresistible crisp, caramelized crust. A touch of sugar rounds out the flavor just enough to balance the savory notes, and the batter comes together in minutes with nothing fancier than two bowls and a whisk. Baked until deep golden with a clean toothpick and pulled edges, it slices into nine sturdy, fork-tender squares perfect alongside chili, greens, or a smear of honey butter. It's a reliable, crowd-pleasing pick for anyone keeping a wheat free kitchen who still wants classic cornbread on the table.
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Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan or 10-inch cast iron skillet and set it in the oven while it preheats.
Whisk together the cornmeal, gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
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