This easy skillet cornbread comes out perfect every single time, is crusty on the outside with a toothy bite that you’ll absolutely love. Eat it with a drizzle of honey, as a side to barbecue or chili con carne, or use it to make cornbread stuffing for Thanksgiving dinner! This is also gluten-free and dairy-free too, but nobody would know!
- Preheat Oven: Pre-heat oven to 425F (220C) and adjust the rack to the middle position.
- Heat Up Skillet: Place an 8-inch cast iron skillet in the oven to heat up.
- Mix Dry Ingredients: In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt and baking powder.
- Add Wet Ingredients: Whisk in the milk, eggs and melted coconut oil until well combined, leaving 1 tablespoon of coconut oil for the skillet
- Brush Skillet with Oil: Remove cast iron skillet from the oven (carefully! It’s hot!) and reduce oven temperature to 375F (180C). Brush the remaining tablespoon of melted coconut oil all around the top surface of the skillet
- Transfer Batter to Skillet: Pour cornbread batter into the skillet, smooth out the top of the batter with a wet spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean
- Cool and Enjoy: Allow cornbread to cool for 10 to 15 minutes before slicing.
Gluten-Free All-Purpose Flour: I like to use a gluten-free flour blend that is made up of lighter flours and starches such as rice flour, tapioca starch, corn starch, or potato starch, as opposed to a blend that uses heavier or denser flours such as garbanzo bean flours.
Sugar: I used light brown sugar, but you can also use normal white or dark brown sugar if you prefer. Alternatively, if you want a cornbread that’s not sweet at all, feel free to leave out the sugar completely.
Almond Milk: I like to use my 5-minute homemade almond milk for this recipe, but you can also use other dairy-free milks, such as cashew milk, soy milk, coconut milk or other nut milks. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk if you prefer.
Coconut Oil: I prefer to use refined coconut oil when cooking or baking because it has a more neutral taste (compared to extra virgin coconut oil that has a strong coconut taste). Alternatively, if you are not lactose-intolerant, go ahead and use easy amounts of melted butter instead.
Storing/Freezing: If not eating immediately, store cornbread in an airtight container at room temperature for 3 days, or in the fridge for up to one week. To freeze, place cornbread in a freezer-safe container or ziplock bag and freeze for up to three months. Thaw overnight in the refrigerator and warm in the oven for a few minutes before serving.
No Skillet? No Problem: If you don’t own a cast iron skillet, simple use an 8″x 8″ baking pan in place of the skillet. With the baking pan, you don’t have to heat it up in the oven. Simply pour the batter into the pan and bake for 30 to 40 minutes at 350F until a toothpick inserted in the middle comes out clean.
*This recipe was originally posted in 2014 but has since been updated with new photos, process shots and clearer instructions.
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: skillet cornbread