This skillet cornbread starts with fine yellow cornmeal for that classic hearty crumb, mixed with a light gluten free flour blend so it bakes up tender rather than gritty. Eggs and buttermilk give the batter its rich, custardy texture, while a hot cast iron skillet creates that irresistible golden, crackly crust around the edges. The batter comes together quickly in two bowls, no fuss, no fancy equipment, just a good stir until everything's just combined. Baked until deeply golden and set in the center, it slices into thick squares that are equally good warm with a smear on top or crumbled into a bowl of chili. It's a straightforward, reliable bake that fits neatly into an added sugar free spread without missing any of the flavor or texture you want from a classic cornbread.
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Learn more →9 servings
Preheat the oven to 400°F (205°C). Place a 9×9-inch baking pan or 10-inch cast iron skillet in the oven while it preheats.
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, salt, and sugar until evenly combined.
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