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.
This cornbread is the perfect dish to bring for your next cookout or holiday dinner. It's also a great side dish to be served with my (Copycat) Chili's Southwest Chicken Soup or Gluten Free Dairy Free White Bean Chicken Chili.
- Gluten Free Cornmeal - Cornmeal is an ingredient that is prone to contamination during processing. Ensure that you're using a certified gluten free cornmeal to make this recipe.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill blend in most of my recipes. You can use the brand of your choice. If you blend doesn't contain xanthan gum, make sure to add ½ teaspoon.
- Sage, Black Pepper, Paprika & Salt
- Baking Powder - Helps the cornbread to come out light and soft.
- Non-Dairy Milk + Apple Cider Vinegar - This will make a dairy free replacement for buttermilk. If you're not dairy free, use buttermilk in place of the non-dairy milk and omit the vinegar.
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.
Combine all of the dry ingredients together in a large bowl and whisk until well mixed.
Whisk the eggs in a separate bowl until they are frothy like soap bubbles.
Add the milk, oil and honey to the eggs and whisk until well mixed.
Pour the wet ingredients into the dry and fold together with a spatula about 10-15 strokes, until the flour is just incorporated.
Add the chopped onions to the cornbread batter and fold a few more times until they are evenly distributed.
Pour the cornbread batter into your prepared pan and bake!
Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave if you like it served warm.
You could also freeze leftover cornbread. Wrap the individual slices in plastic wrap and store them into a freezer bag or container up to 4 months. Thaw in the refrigerator overnight before serving.
Corn itself is gluten free, although some 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
Yes, if you don't have a skillet, use a 9x9 baking pan or similar sized casserole dish to make this recipe.
This recipe uses 3 eggs, which is important for the structure as well as the moisture content. I wouldn't recommend trying this recipe without eggs (or with an egg substitute).
Pair this amazing gluten free cornbread with these other great recipes:
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Gluten Free Sweet Skillet Cornbread
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Cornmeal
- ½ Cup Sugar
- 4 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Sage
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 3 Eggs
- ¼ Cup Olive Oil
- 1 Cup Non-Dairy Milk regular or dairy free
- 1 teaspoon Apple Cider Vinegar
- 2 Tablespoon Honey
- 1 Cup Onion diced (about ½ medium onion)
- 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.1 Cup Non-Dairy Milk, 1 teaspoon Apple Cider Vinegar
- In a large bowl, combine gluten free flour, cornmeal, sugar, baking powder, salt, sage, pepper and paprika. Whisk until well mixed.1 Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Cornmeal, ½ Cup Sugar, 4 teaspoon Baking Powder, 1 teaspoon Salt, ½ teaspoon Sage, ½ teaspoon Black Pepper, ½ teaspoon Paprika
- In a second bowl, whisk the eggs until frothy like soap bubbles.3 Eggs
- Add the oil, honey and milk to the eggs and whisk until combined.¼ Cup Olive Oil, 2 Tablespoon Honey
- 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.1 Cup Onion
- 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.