No-Flour Skillet Cornbread Recipe Is Naturally Gluten-free & Irresistible by 30Seconds Food

No-Flour Skillet Cornbread Recipe Is Naturally Gluten-free & Irresistible

Who doesn't love a slab of hot, fresh-out-of-the-oven cornbread? This easy cornbread recipe doesn't use flour, so it is naturally gluten free. The cornbread has a crisp bottom that's created when the batter is poured into a hot skillet. You'll hear the sizzle and know the magic is already happening!

This gluten-free cornbread is made with stone-ground cornmeal, baking powder, baking soda, kosher salt, eggs, buttermilk and honey for a little sweetness. The ingredients are combined until just moistened (this helps make a moister cornbread) and poured into a very hot cast iron skillet that's coated with coconut oil. Bake the cornbread until it's golden brown and just cooked through.

If you don't have a cast iron skillet you could use any ovenproof pan. You could also use a 9-inch square cake pan, but be sure to bake it a little longer because it will be thicker. The same thing goes if you use a larger or smaller cast iron skillet. Serve this homemade cornbread as a side dish with dinner, hot or at room temperature, with butter or more honey for drizzling. Store the leftovers in an airtight container.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 to 20 minutes
Total Time: 30 minutes
Servings: 12


  • 2 cups stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 2 cups buttermilk 
  • 1/4 cup honey 
  • 2 tablespoons coconut oil 

Here's how to make it: 

  1. Whisk together the cornmeal, baking powder, baking soda and salt. 
  2. In another bowl, whisk together the eggs until they're foamy. Stir in the buttermilk and honey. 
  3. Add the wet ingredients to the dry ingredients. Stir until just combined. 
  4. Heat the coconut oil in a 10-inch cast iron skillet in a 400-degree F oven until very hot, about 5 minutes. Carefully remove the skillet from the oven and pour in the batter. Put the skillet back into the oven and bake for about 17 to 20 minutes or until golden brown and cooked through. 

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Elisa Schmitz
Oh, my! This delicious cornbread recipe will pair with so many meals and make them so much better. Bonus that this recipe is gluten free! #yum
We love cornbread so much but never made it in a skillet yet, trying this.
I've been looking for a cornbread recipe without a different type of flour added for a long time, ever since I lost the one I had, so I'm happy to have found this. I prefer not to add sugar to my cornbread and really like adding creamed corn for moistness. Any suggestions for how to adapt this recipe to accommodate the different moisture levels?

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