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gluten free cornbread recipe

Sweet Skillet Cornbread (Gluten Free and Dairy Free)

by tw

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Even though I am a Southerner born and raised, I absolutely love this sweet gluten free skillet cornbread.  I know, I know, Southerners are supposed to eat their cornbread savory style. Honestly I grew up on a mix of homemade savory cornbread slathered with butter and store bought Jiffy corn muffin mix, which leans towards the sweet side.  As an adult, I have become a real fan of sweetened cornbread.  This particular recipe is inspired from one of my favorite restaurants, 12 Bones Smokehouse, and their delicious sweet cornbread squares.  Since 12 Bones doesn’t make a gluten free, dairy free version, I had to make my own and my son says it might just be better than the original. 

How do you make gluten free cornbread from scratch?

Making gluten free cornbread from scratch is as easy as making muffins or even banana bread.  Like any bread that uses a liquid batter, the key is the muffin method.  The muffin method is a way of mixing the ingredients together that provides you with a nice fluffy, soft end product that never ends up tough.  

What is the muffin method?

Here are the steps for the muffin method:

  1. Combine all of your dry ingredients (gluten free 1:1 flour, cornmeal, sugar, salt, baking powder, spices) in a bowl and whisk together.
  2.  Combine all of your wet ingredients (eggs, oil, milk and honey) in a second bowl and whisk them together.
  3. Pour the wet ingredients into the dry and gently fold them together about 10-15 strokes.  You want to mix until the flour is just incorporated.  It is okay if there are lumps, just not streaks of dry flour.  If you have something to add, in this case diced onions, add them about halfway through mixing the wet and dry ingredients. 
  4. Pour your batter in the pan and let it sit for about 10 minutes before baking.
  5. Preheat your oven 25 degrees higher than the recipe calls for.  Reduce the temperature when you put your pan in the oven. 
  6. Bake until the top springs back when gently poked.  If it leaves an indentation, continue to bake checking every 2 minutes until done.

Is all cornmeal gluten free?

Corn itself is gluten free, although many people who react to gluten also have trouble eating corn.  

Like oats, it is possible for cornmeal to be contaminated during the milling process.  I personally only buy cornmeal that is marketed as gluten free (usually a dedicated milling facility).  Here is my favorite brand to order online. 

gluten free sweet cornbread

Pair this amazing gluten free cornbread with these other great recipes:

Vegan Broccoli Cheese Soup (dairy free, no cashews)

Pumpkin Chili

White Bean Chicken Chili

Chicken Enchilada Soup with Gluten Free Corn Fritters

To pin this recipe for later, click the save button on any image in this post or the recipe card.  Please tag me @wellfedbaker on Instagram if you make this recipe! 

gluten free cornbread recipe

Gluten Free Sweet Skillet Cornbread

This cornbread makes a great side for soups and chili.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10
Calories: 242kcal

Ingredients

  • 1 C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 1 C Gluten Free Cornmeal
  • ½ C Sugar
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • ½ tsp Sage
  • ½ tsp Black Pepper
  • ½ tsp Paprika
  • 3 Eggs
  • ¼ C Olive Oil
  • 1 C Non-Dairy Milk regular or dairy free
  • 1 tsp Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1 C Onion diced (about 1/2 medium onion)

Instructions

  • Preheat your oven to 400 degrees. Grease a cast iron skillet or 9x9 baking pan.
  • Combine the milk and apple cider vinegar and let sit while you mix the remaining ingredients. If you want to use buttermilk, substitute for milk and leave out the vinegar.
  • In a large bowl, combine gluten free flour, cornmeal, sugar, baking powder, salt, sage, pepper and paprika. Whisk until well mixed.
  • In a second bowl, combine the eggs, oil, milk and honey. Whisk until well mixed.
  • Add the wet ingredients to the dry. Gently fold together about 5 strokes. Add the onions. Continue to fold another 5-10 strokes until the flour is all incorporated. It is okay if the batter is lumpy.
  • Pour the batter into your prepared pan. Let sit on the countertop about 10 minutes.
  • Place into your preheated oven and immediately reduce the temperature to 375 degrees. Bake for 28-31 minutes. Cornbread will be ready when the top springs back when gently poked near the center. If it doesn't spring back, continue to bake checking every 2 minutes.
Nutrition Facts
Gluten Free Sweet Skillet Cornbread
Amount per Serving
Calories
242
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
52
mg
17
%
Sodium
 
433
mg
19
%
Potassium
 
130
mg
4
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
Vitamin A
 
119
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
143
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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