Gluten Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

A hot cast-iron skillet is the secret here, sizzling with bacon fat the moment the batter hits it to create that deep golden, crackly crust everyone fights over. Stone-ground cornmeal gives this loaf its signature texture, while tangy buttermilk and a touch of honey keep the crumb moist and just sweet enough. Whisked eggs and melted butter round out a rich, tender batter that bakes up with crisp edges and a soft, pillowy center. Fifteen minutes of preheating the skillet makes all the difference, letting the edges pull away from the pan for that perfect wedge-cutting texture. Serve it warm straight from the skillet with extra butter and honey for drizzling. It's a satisfying, straightforward pick for a gluten free table, no fuss required.

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Ingredients

8 servings

2 tbsp bacon fat butter or unsalted butter
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 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
¼ tsp black pepper
1 ½ cups buttermilk, well shaken
2 large eggs
2 tbsp unsalted butter, melted and cooled slightly
1 tbsp honey

For serving

2 tbsp unsalted butter, for serving (optional)
1 tbsp honey, for serving (optional)

Instructions

1
Place a 10-inch cast-iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat for at least 15 minutes while you prepare the batter.
2
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.

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