Gluten-Free Skillet Cornbread

Prep time
15 mins
Total Time
40 mins
2 ratings

We say GF (Gluten Free) does not necessarily mean Gummy Food, and this cornbread recipe proves it. Light and moist with a tender crumb, it’s versatile as all get-out considering you can add in all kinds of fixins (jalapenos, bacon, cheese, etc.). Most importantly, it stands up to holiday stuffing recipes.


When making this cornbread as a base for holiday stuffing, we like to make it in muffin tins so we get more golden-brown crusty bits for texture. Come to think of it, cornbread muffins are a bit more festive and fun on the plate at any time of year.



Preheat oven to 425F (or 375F for muffins).

  1. Mix dry ingredients well.
  2. Beat eggs, then add buttermilk and melted butter.
  3. Combine dry/wet ingredients and blend quickly without over stirring.


For skillet cornbread: grease and preheat the skillet in a 425F oven, add batter and bake for about 30 minutes.


For muffins: grease and preheat muffin pan, then fill each muffin cup three-quarters full and bake for about 20-25 minutes.

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Kay from Ball Ground on December 30th, 2013
could you substitute almond flour for the rice flour?
Susan from Upper Peninsula on December 4th, 2013
Since we all believe in organic, why not specify organic corn meal also? That way we don't end up with GMO's in our bread/muffins.
Dorothy Brasch from Houston, Texas on November 9th, 2011
Pat, where does it say add oil? Spray muffin tins with coconut or olive oil. One of the main ingredients is melted butter. Use unsalted because recipe calls for salt. Good luck. I make this all the time and use blueberries. Also, try to add onion with Cheddar cheese on top. Everyone eats the blueberry ones first. Frozen blueberries from Sam's club.
Pat from on November 9th, 2011
In the directions, you say to add oil, but none is listed in the ingredients. How much oil are we talking about? Or is it the butter that is mentioned instead?

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