Super moist and buttery gluten free skillet cornbread that’s naturally sweetened with pure maple syrup and made with just 10 simple ingredients. With crisp golden brown edges and the perfect tender crumb, this cornbread recipe will be your new go-to side dish for any meal.

The best part about this recipe is that it’s so easy to make and bakes in just 30 minutes! Made with super simple ingredients you probably already have in your pantry, this skillet cornbread recipe makes the fluffiest, perfectly sweet gluten free cornbread you’ve ever had.

With a crunchy, golden brown crust and super moist crumb, it’s the most delicious side dish that pairs perfectly with Black Bean and Corn Chipotle Turkey Chili, Spicy Black Bean Pumpkin Turkey Chili, and Lightened Up Clam Chowder.

What you’ll need to make this Gluten Free Skillet Cornbread

(links below are the gluten free & celiac safe products I used in this recipe)

What makes this cornbread so moist?

The secret ingredient for super moist cornbread is sour cream. I like to use full fat sour cream but low fat would also work. If you don’t have sour cream on hand, try substituting equal parts of full fat plain greek yogurt.

I like to serve my cornbread warm with a big dollop of butter and a drizzle of honey. It’s just so dang ‘melt in your mouth’ good. You’ll never need another gluten free cornbread recipe after you’ve tried this one!

More delicious gluten free biscuit + bread recipes you’re sure to love!

If you make this Gluten Free Skillet Cornbread, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

This post is in partnership with Mariani Walnutmilk.

Gluten Free Skillet Cornbread

Author: Emily Chave
Yield: 8 Slices
Diet: Gluten Free

Print Recipe

Description

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

9 tablespoons unsalted butter
1 ½ cups gluten free 1:1 flour
1 ½ cups gluten free cornmeal
3 teaspoons baking powder
¾ teaspoon baking soda
1 ¾ teaspoons fine sea salt
3 eggs, room temperature
½ cup pure maple syrup
¾ cup sour cream, room temperature
¾ cup Mariani Original Walnutmilk (or any milk you prefer), room temperature

Instructions

step 1

Preheat oven to 400 degrees. Add butter to a 10-inch cast iron skillet and place in the oven. Allow the butter to melt until lightly browned, about 11 to 13 minutes. Keep an eye on the butter to make sure it doesn’t burn. Carefully remove the skillet from the oven, then carefully swirl the melted butter to coat the edges of the skillet. Set aside.

step 2

While the butter melts, prepare the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.

step 3

In a separate medium-size bowl, whisk together the eggs and maple syrup. Add the sour cream and milk, whisk until well combined.

step 4

Pour the wet ingredients into the dry ingredients and whisk until just combined. Pour the melted butter into the batter and stir until just combined.

step 5

Pour batter evenly into the skillet. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove skillet from oven and let cool for 10 minutes, then cut and serve.

Keywords: gluten free cornbread, cast iron skillet cornbread, skillet cornbread

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *