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Gluten-Free Cornbread in Cast Iron Skillet

Gluten-Free Cornbread

Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings


  • 1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) (8 ounces; 226 grams)
  • 1/2 cup gluten-free flour, see note (2 1/2 ounces; 70 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk, see note for dairy-free option (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces; 66 grams)


  1. Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)

  2. Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.

  3. Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.

    If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

    Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

  4. Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.

  5. Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Recipe Notes


This recipe was developed for coarse and medium ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk. 

Gluten-Free Flour

Bob's Gluten-Free 1:1 Baking Flour recommended. 

Dairy-Free Option

Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread.