Surprisingly light and airy, this gluten free skillet cornbread is the perfect accompaniment to hearty fall and winter dishes. A little - but not too much - sugar makes this recipe suitable for both sweet and savory cornbread lovers. Yep and yay...
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Shorter Days Make Me Want Baked Gluten Free Comfort Foods
Since the weather's changed, it gets dark at stupid-o'clock in the afternoon around here now. It's dark an hour after Mark comes home from work, and way before we eat our dinner.
Quite frankly, it gets dark way, way before I want it to. So, I'm feeling too much dark in several areas of my life. Mark and my's back patio afternoon wind-down time is now cut short. Which means we're barely taking in any moving cloud action before the sky goes completely dark. Sigh.
And, I'm sooo tired each early dark night that I want to go to bed at like 6:30. (And sometimes I do!!)
This darkness also makes me hungry for baked goods, y'all. Yep. I'm craving the warmness in our kitchen, and the 'oooh it's going to be sooo good' smells coming out of the oven.
But, most of all, I'm craving the internal hug that only warm gluten free baked comfort foods can bring you. So, I decided to make a gluten free skillet cornbread.
Gluten Free Skillet Cornbread is Sooo Easy, Y'all
Using just 10 ingredients, this gluten free skillet cornbread comes together quickly and easily. After preheating the oven, I poured eggs, milk, plain Greek yogurt, self-rising cornmeal, cassava flour, and the remaining ingredients into the mixing bowl of my stand mixer.
Then, I poured the thick batter into my greased 9-inch skillet:
And then I baked the gluten free skillet cornbread for about 30 minutes before taking it out of the oven to cool slightly:
Once 10 minutes had passed, it was all Mark and I could do to get the pictures taken before we straight tore into the gluten free skillet cornbread. It was worth the wait. The creamed corn and Greek yogurt really work together to add a creaminess to the cornbread. And, the small amount of sugar takes just the right edge off of the otherwise savory concoction. It just works, y'all, especially if you top it with butter. Yep and yay for this easy gluten free skillet cornbread, and see y'all on the yum side...

Gluten Free Skillet Cornbread
Ingredients
- 2 tablespoons butter
- 2 eggs
- 1 14.5- ounce can creamed corn
- 3 tablespoons butter
- ⅓ cup milk
- ½ cup plain Greek yogurt
- ⅓ cup sugar
- 1 cup self-rising yellow corn meal
- 1 cup cassava flour
- ⅛ teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Grease a 9-inch cast iron skillet with the two tablespoons of butter. Set aside.
- Pour remaining gluten free skillet cornbread ingredients into the mixing bowl of an electric stand mixer.
- Mix on low speed for about 30 seconds, then on medium speed for about 45 seconds.
- Pour batter into skillet. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of the cornbread comes back clean.
- Remove from oven.
- Let cool for 10 to 15 minutes before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.Nutrition
Jim Waid says
The Martha White’s self rising cornmeal flour that you link to in your recipe contains gluten from the white wheat flour in the mix. Is this an inadvertent link? What actually gluten free cornbread mix do you use or recommend for this recipe?
Thank you!
Lyn Corinne Liner says
Hi Jim,
Thanks so much for drawing this to my attention. I published this recipe in November 2016, and the formula was gluten free at that time. It looks like the link was updated to show what was supposed to be a 5-pound bag, but the reviewers stated that they only received a two-pound bag. So, there's a lot wrong going on with the listing now that I knew nothing about.
I deleted the link, and would advise you to look at your local grocery stores for the gluten free self-rising cornmeal. I will also try to update the recipe as soon as possible to exclude it. If you can't find GF self-rising cornmeal, use regular cornmeal along with the cassava flour, and 1 teaspoon of gluten free baking powder. Then, rest the batter for 15 to 30 minutes before baking. It should rise quite a lot that way, and be just fine.
Thanks again for reaching out. I'm sorry about the link, and please reach back out with any further questions. I am here for you.
Jim Waid says
Thank you so much for the prompt reply, and all of the great info! As a fellow Louisianan with a wife who must be gluten free, I was so excited to find your gluten free recipes for our favorite local dishes. Please keep them coming!
PS... I passed along your site to my wife, and I’m sure she’ll be sharing it with all of her gluten free friends!
Lyn Corinne Liner says
You're welcome, and I will keep them coming...thanks sooo much for sharing!😊