Perfect Gluten Free Cast Iron Skillet Cornbread

A Southern Classic with a Modern Twist

There’s something undeniably comforting about a slice of warm, golden cornbread—especially when it’s baked to perfection in a cast iron skillet. Whether you’re pairing it with a hearty bowl of chili, a comforting crockpot ham and beans, or a creamy chicken and rice casserole, cornbread is a timeless side dish that brings people together. Today, I’m excited to share my go-to recipe for gluten-free skillet cornbread that’s moist, flavorful, and incredibly easy to make.

This recipe is a game-changer for anyone who loves traditional cornbread but needs a gluten-free option. Made with King Arthur Gluten-Free Measure for Measure Flour and enriched yellow cornmeal, this cornbread delivers the perfect balance of texture and flavor. Plus, baking it in a cast iron skillet gives it that iconic crispy edge that’s simply irresistible. Let’s dive into the details!

Why This Cornbread Recipe Stands Out

• Gluten-Free Friendly: Thanks to King Arthur’s Measure for Measure Flour, this cornbread is completely gluten-free without sacrificing texture or taste. It’s perfect for those with gluten sensitivities or celiac disease.
• Cast Iron Magic: Preheating the skillet with butter creates a golden, crispy crust while keeping the inside moist and tender.
• Customizable: This recipe is versatile—enjoy it as a side dish, a snack, or even as a base for creative toppings. It can be made dairy free or vegan friendly!
• Perfectly Balanced: The combination of cornmeal, flour, and just the right amount of sugar creates a cornbread that’s not too sweet, not too gritty, and absolutely delicious.

Ingredients You’ll Need

Here’s what you’ll need to make this gluten-free skillet cornbread. I’ve included precise measurements for consistency, but feel free to adjust based on your preferences (like omitting the salt if you’re using salted butter).

• ¾ cup Enriched Yellow Cornmeal (108 g) – The star of the show, providing that classic cornbread texture and flavor.
• 1 ¼ cup King Arthur Gluten-Free Measure for Measure Flour (155 g) – A reliable gluten-free flour blend that ensures a tender crumb.
• ¼ cup Granulated Sugar (50 g) – Just enough sweetness to balance the savory notes.
• 1 ¼ tsp Baking Powder (6.25 g) – For a light and fluffy rise.
• ¼ tsp Baking Soda (1.55 g) – Works with the baking powder for the perfect texture.
• ½ tsp Salt (3 g, optional) – Omit if using salted butter.
• 1 cup Whole Milk (240 g) – Keeps the cornbread moist and rich.
• 1 large Egg (50 g, beaten) – Binds everything together.
• 2 Tbsp Unsalted Butter (29 g, melted) – Adds richness to the batter.
• ⅛ cup Vegetable Oil (28 g) – Keeps the cornbread tender.
• 2 Tbsp Unsalted Butter (29 g, for the skillet) – For that crispy, golden edge.

Step-by-Step Instructions

This recipe comes together quickly, making it perfect for busy weeknights or last-minute gatherings. Here’s how to make it:

1. Preheat the Oven and Skillet
   Place 2 tablespoons of unsalted butter in an 8-inch or 9-inch cast iron skillet. Put the skillet in the oven and preheat it to 400°F (204°C). This step ensures the skillet is hot and the butter is melted and bubbly—key for that crispy crust.
2. Mix the Dry Ingredients
   While the oven is preheating, whisk together the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt in a mixing bowl. If you’re using a stand mixer, mix on level 1 for about a minute. Otherwise, a quick whisk by hand works just as well.
3. Prepare the Wet Ingredients
   In a 2-cup measuring cup or medium bowl, whisk together the milk, beaten egg, melted butter, and vegetable oil until smooth and fully combined.
4. Blend the Batter
   Create a well in the center of the dry ingredients and pour in the wet mixture. Using a stand mixer with a paddle attachment, mix on level 2 for 2 minutes until the batter is smooth. You can also mix by hand with a spoon or spatula—just make sure everything is well combined.
5. Prep the Skillet
   Once the oven is preheated, carefully remove the hot cast iron skillet (use oven mitts!). Swirl the melted butter around to coat the bottom and sides of the skillet. You can use a paper towel to help spread the butter evenly.
6. Pour and Smooth the Batter
   Pour the batter into the hot skillet—it will sizzle slightly as it hits the butter. Smooth the top with a spatula. The butter will naturally rise up the sides, helping you get an even surface.
7. Bake
   Return the skillet to the oven and bake for:
   • 18-20 minutes for a 9-inch skillet
   • 22-24 minutes for an 8-inch skillet
     Check for doneness at the lower end of the baking time. The cornbread is ready when a wooden toothpick or knife inserted in the center comes out clean, the edges are lightly browned and pulling away from the pan, and the internal temperature reads 195-200°F (90-93°C).
     Note: My 8-inch skillet version is perfect at 24 minutes with an internal temperature of 195°F.
8. Cool and Serve
   Remove the skillet from the oven and let the cornbread cool in the pan for 5 minutes. Run a butter knife along the edges if needed to loosen it, then transfer the cornbread to a wire rack. Let it cool for an additional 10 minutes before slicing.

Serving Suggestions

This cornbread is incredibly versatile and pairs beautifully with a variety of dishes. Here are some of my favorite ways to enjoy it:

• Best Ever Crockpot Ham and Beans: The smoky, savory flavors of ham and beans are a match made in heaven for this slightly sweet cornbread.
• Savory Gluten-Free Chicken and Dumplings: Dip a slice of cornbread into the rich, comforting broth for the ultimate cozy meal.
• Rich and Creamy Chicken and Rice Casserole: The cornbread’s crispy edges and tender crumb complement the creamy casserole perfectly.

You can also enjoy it on its own with a pat of butter or a drizzle of honey for a simple yet satisfying snack.

Tips for Success

• Use a Cast Iron Skillet: If you don’t have one, a regular 8-inch or 9-inch baking pan will work, but you’ll miss out on the signature crispy edges.
• Check for Doneness: Oven temperatures can vary, so start checking your cornbread at the lower end of the baking time.
• Make It Dairy-Free: Substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free butter.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in a warm oven for the best texture.
• Make It Vegan-Friendly
  • This cornbread can easily be adapted for a vegan diet with a few simple swaps:
  • Butter: Use plant-based butter (such as Earth Balance or Miyoko’s Creamery) in place of the unsalted butter. This applies to both the melted butter in the batter and the butter used to grease the skillet.
  • Milk: Substitute the whole milk with your favorite plant-based milk. Oat milk, almond milk, or soy milk all work well and provide a similar richness.
  • Egg: Replace the egg with a “flegg” (flax egg). To make a flegg, stir 1 tablespoon of ground flaxseed meal into 3 tablespoons of (preferably warm) water. Let the mixture sit for about 5 minutes to thicken before adding it to the batter. This acts as a perfect binder, keeping your cornbread tender and cohesive.

Why Cornbread Is a Timeless Favorite

Cornbread has deep roots in American culinary history, particularly in the South, where it’s been a staple for generations. Its simplicity, affordability, and versatility have made it a beloved dish across cultures and cuisines. This gluten-free version honors that tradition while making it accessible to more people. Whether you’re gluten-sensitive or just looking for a delicious, foolproof recipe, this cornbread is sure to become a favorite in your home.

I hope this recipe brings as much joy to your table as it does to mine. If you try it, I’d love to hear how it turns out—leave a comment below or tag me on social media! And don’t forget to check out the recipes it pairs perfectly with: Best Ever Crockpot Ham and Beans, Savory Gluten-Free Chicken and Dumplings, and Rich and Creamy Chicken and Rice Casserole.

Happy baking!

Perfect Gluten Free Cast Iron Skillet Cornbread

This easy skillet recipe delivers crispy edges, a moist crumb, and irresistible flavor—plus, it’s vegan-friendly with simple swaps! Bake it in a cast iron skillet for a golden, Southern-style classic that pairs perfectly with any meal.

Author: Rhonda Gillihan Courses: Baking Recipe Keys: Gluten Free

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Pin Recipe Vegan Option

Prep Time 5 mins Cook Time 24 mins Rest Time 15 mins Total Time 44 mins Difficulty: Beginner Cooking Temp: 400  F Servings: 8 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ³⁄₄ cup Enriched Yellow Cornmeal (108 g)

• 1 ¹⁄₄ cup King Arthur Gluten-Free Measure for Measure Flour (155 g)

• ¹⁄₄ cup Granulated Sugar (50 g)

• 1 ¹⁄₄ tsp Baking Powder (6.25 g)

• ¹⁄₄ tsp Baking Soda (1.55 g)

• ¹⁄₂ tsp Salt (3 g - optional, omit if using salted butter)

• 1 cup Whole Milk (240 g)

• 1 large egg (50 g, beaten)

• 2 Tbsp Unsalted Butter (29g, melted)

• ¹⁄₈ cup Vegetable Oil (28 g)

• 2 Tbsp Unsalted Butter (29 g, for cast iron skillet)

Instructions

1. Preheat:

   Place 2 tablespoons unsalted butter in an 8 inch or 9 inch cast iron skillet. Place cast iron skillet in the oven. Preheat the oven to 400 degrees (F).

1. Dry Ingredients

   While the oven is preheating, in a mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda and slat. Whisk for 1 minute on lvel 1, if using a stand mixer, or for one minute by hand. 

1. Wet Ingredients

   In a 2 cup measuring cup (or a medium bowl), whisk together milk, egg, melted butter and vegetable oil until well combined. 

1. Blending:

   Create a well in the flour mixture and add the milk mixture. Using your stand mixer with a paddle attachment, mix on level 2 for 2 minutes until well combined. You can do this by hand as well using a spoon or spatuala to mix well. 

1. Skillet Prep

   Once the oven has preheated, remove the cast iron skillet (be careful it will be hot). Swirl the cast iron skillet until butter coats all sides and bottom of the pan. Optionally, you can use a paper towel to wipe the butter up the sides and bottom of the pan.

   Pour the batter in the hot cast iron skillet and smooth the top with a spatula. The butter from the pan will rise up on the sides which will help you smooth out the top.

1. Bake

   Return the cast iron skillet to the oven and bake 18-20 minutes (if using an 9 inch cast iron skillet) or 22-24 minutes (if using an 8 inch cast iron skillet). Check at the lower end of your baking time and return to oven if needed to finish baking. 

   Cornbread is done whtn a wodden toothpick or a knife inserted in the center comes out clean and internal temperature is 195 - 200 degrees. Edges are light brown and pull away from the side of the pan. (See note)

1. Cooling

   Remove the cast iron skillet from the oven and allow the bread to cool in the pan for 5 minutes. Using a butter knife, go along the sides of the pan if needed to loosen the bread. The bread should then slide onto a wire rack and leave the pan clean. 

   Alllow the bread to cool an additional 10 minutes on a wire rack before cutting.

Note

I bake my cornbread in an 8 inch cast iron skillet. Mine cooks perfectly at 24 minutes and returns an internal temperature of 195 degrees F.

This cornbread is moist and delicious to eat with any meal. It also pairs well with the following recipes: Best Ever Crockpot Ham and Beans, Savory Gluten Free Chicken and Dumplings, or Rich and Creamy Chicken and Rice Casserole.

Keywords: gluten free, cornbread, cast iron skillet