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Home » Appetizers » 20 Minute Skillet Cornbread (Gluten Free)

20 Minute Skillet Cornbread (Gluten Free)

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August 19, 2015 By Sara 40 Comments

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20 Minute Skillet Cornbread (Gluten Free) that is super easy to make and is so addicting!

Ever since I moved to the the south (Florida), I have fallen in love with southern cooking. I think so far my all time favorite has been the Cornbread.

20 Minute Skillet Cornbread on a plate

I love a good Cornbread. However most Cornbread is made with regular flour, which means it has Gluten. So I decided it was time to learn how to make Cornbread that tastes super delicious and is Gluten Free!

The second thing I love about living in the south, is all of the skillet dishes that places serve. This past year I have been learning how to make more recipes using my Cast-Iron Skillet.

 

It’s just so much easier, a lot of recipes only require one pan. I mean who here likes less dishes? Me! 🙂

Skillet Cornbread

Here’s what I love about this Cornbread:

-It’s super easy to make, as in 20 Minutes!

-It makes the perfect side dish to almost any meal.

-You can make it as sweet or un-sweet as you want, just add more or less Honey.

-The leftovers taste just as amazing… if there is any left over!

What to Serve with Cornbread

  • Butternut Squash Chicken Chili
  • Black and Blue Burgers
  • Gluten Free Chicken Noodle Soup
20 Minute Skillet Cornbread (Gluten Free)

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Skillet Cornbread on a plate with honey drizzled on it

*Disclaimer: This post contains Amazon Affiliate Links.

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20 Minute Skillet Cornbread (Gluten Free)

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★★★★★

4.7 from 11 reviews

20 Minute Skillet Cornbread (Gluten Free) that is super easy to make and is so addicting!

  • Author: Tastefulventure
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8 1x
  • Category: Side Dish
  • Cuisine: American

Ingredients

Scale
  • 1 cup Cornmeal
  • 1 cup Almond Flour
  • 1/2 tsp Sea Salt
  • 1 Tbs Baking Powder
  • 1/4 cup Unsalted Butter softened
  • 1 Egg
  • 1 cup Unsweetened Almond Milk
  • 1 Tbs Honey

Instructions

  1. Preheat oven to 425 degrees.
  2. In medium bowl add cornmeal, almond flour, salt, and baking powder.
  3. Mix dry ingredients.
  4. Add egg, butter, milk, and honey.
  5. Stir until it’s all mixed well, 30 seconds. Don’t over mix!
  6. Add mixture to 9 inch cast iron skillet.
  7. Bake 20 minutes.
  8. Enjoy!

Keywords: 20 Minute Skillet Cornbread (Gluten Free), skillet cornbread, gluten free cornbread, cornbread

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20 Minute Skillet Cornbread (Gluten Free)
20 Minute Skillet Cornbread (Gluten Free) that is super easy to make and is so addicting! | Tastefulventure.com
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Filed Under: Appetizers, Gluten free, Most Popular Recipes, Side dishes Tagged With: 20 minute meals, 20 Minute Skillet Cornbread (Gluten Free), almond flour, almond milk, baking powder, cornbread, cornmeal, egg, gluten free, gluten free recipes, healthy recipes, Honey, sea salt, tastefulventure, unsalted butter, vegetarian, vegetarian recipes, veggie recipes

Reader Interactions

Comments

  1. Ross Koning

    June 3, 2018 at 12:01 pm

    This recipe needs about HALF or less of the baking powder indicated.
    I made it, took it to church, and it tasted very “soapy” or “bitter;” however you perceive too much baking powder.
    AND, I would respectfully suggest you might want to add some more honey or whatever your choose to perk up more sweetness.

    ★★

    Reply
    • Carolyn Johnson

      May 22, 2019 at 7:21 pm

      The first time I made this recipe it was so delicious. The ingredients are almost identical to the traditional cornbread I made. Not sure what happened with the baking powder, but it’s a great recipe. Perhaps try it again. Maybe it was a bad batch of powder. You cannot stir it too much either or the batter will be touch.

      Reply
      • Sara

        May 24, 2019 at 10:07 am

        Thanks for your feedback Carolyn! So glad you liked it:)

        Reply
    • Francesca

      March 5, 2020 at 5:12 pm

      Maybe your baking powder went bad because I didn’t have this happen and I’ve made it so many times. This is everyone’s fav cornbread

      Reply
    • Carol

      January 1, 2023 at 2:10 pm

      Try aluminum free baking powder. It’s not as bitter as traditional baking powder.

      Reply
  2. Leslie

    July 4, 2018 at 8:54 pm

    Wonderful to find a recipe with only cornmeal and almond flour as the base. Only takes 20 minutes. Did not taste bitter, like mentioned in another review. My whole family loves it!

    ★★★★★

    Reply
    • Sara

      July 5, 2018 at 4:20 pm

      So glad you liked it Leslie 🙂 thank you for your feedback!

      Reply
  3. Loumac222

    August 18, 2018 at 9:23 pm

    Great to find a cornbread recipe using almond flour and honey! I doubled the honey, halved the baking powder and added a touch of ground cloves, ground ginger and cinnamon, as well as cooked corn from the cob. It was delicious!! And so easy! Thank you for this recipe. I always tend to make something a little different from a fairly easy recipe like this, and it was great!

    ★★★★★

    Reply
    • Sara

      August 19, 2018 at 3:49 pm

      Thank you so much for the feedback!

      Reply
  4. Angela W

    September 16, 2018 at 4:46 pm

    This is my family’s favorite rendition of cornbread, hands down! The cornbread is a little crumbly when still warm, which makes it ideal for crumbling over chili. After cooling completely, it holds together very well and makes for great dipping into soups, stews, chili or just on its own! Thanks for a great recipe that is gluten-free <3

    eta: We did not experience any bitterness…perhaps their baking powder was turning?

    ★★★★★

    Reply
    • Sara

      September 17, 2018 at 9:16 am

      Thank you so much for the wonderful feedback Angela! 🙂

      Reply
  5. Kristen N

    October 1, 2018 at 4:17 pm

    Can I cook this on the stove? Our oven is broke !

    Reply
    • Katie

      December 12, 2019 at 7:35 pm

      I haven’t tried that with this recipe yet, but imagine it would work. The way my grandma always did it was cook it in butter in a covered skillet over medium heat until the edges start firming up and the bottom is nicely crisp and golden. Then flip it with a spatula and continue cooking until that side is also golden brown.

      Reply
  6. Danielle

    November 3, 2018 at 9:03 pm

    This was ?sooo good! Thank you!!!

    ★★★★★

    Reply
    • Sara

      November 5, 2018 at 11:17 am

      Thanks Danielle, so glad you liked it! 🙂

      Reply
  7. A

    November 11, 2018 at 8:11 pm

    I also noticed some crumbling but not bitter at all. Flavor was great. Any ideas about improving the texture?

    Reply
  8. Tashah Claymore

    March 22, 2019 at 5:02 pm

    Can I make this with stoneground cornmeal instead of regular?

    Reply
    • Sara

      March 25, 2019 at 10:08 am

      Hi Tashah, Yes that would work as well. Let me know how it turns out!

      Reply
  9. Anne

    August 13, 2019 at 3:18 pm

    I made this just as specified. It was delicious. A bit crumbly, but I’m out here in the high desert and that happens sometimes. Next time I’ll add a flax “egg” and see if that helps.

    ★★★★★

    Reply
    • Sara

      August 13, 2019 at 3:55 pm

      Sorry it was a bit crumbly for you, but glad you liked it!

      Reply
  10. Janice

    November 19, 2019 at 2:41 pm

    You don’t preheat your skillet? Or grease it?

    Your recipe is nearly identical to the one I’ve used since I learned to cook cornbread (40 some-odd years ago – can’t believe I’m that OLD!) Put the skillet in the oven while it is preheating (if using oil or bacon grease as your fat, put it in the skillet). Mix your batter. Remove the HOT skillet from the oven, carefully swirl the fat to cover the bottom and a little up the sides, then carefully pour the rest into the batter and carefully stir it in before pouring the batter into the HOT skillet. I think that is what gives my cornbread the dark brown, nearly crunchy goodness on the skillet side, when it’s done cooking. I will have to try that with your almond flour version.

    Reply
  11. Rebekah

    November 25, 2019 at 10:35 pm

    Can I use buttermilk or milk instead of the almond milk?

    Reply
    • Sara

      November 27, 2019 at 2:11 pm

      Yes you certainly could!

      Reply
  12. Grace4us

    January 5, 2020 at 6:35 pm

    Very good substitution to white flour cornbread. I was surprised and will only make this one going forward.

    ★★★★★

    Reply
    • Sara

      January 7, 2020 at 9:24 am

      So glad you liked it! 🙂

      Reply
  13. Ali

    January 27, 2020 at 12:01 pm

    We loved it. I added a little apple cider vinegar to flax milk to get some of the sourness of buttermilk. Really good texture and flavor. Thanks for sharing.

    ★★★★★

    Reply
    • Sara

      January 27, 2020 at 7:12 pm

      Thanks for the great feedback Ali! So glad you loved it! 🙂

      Reply
  14. Francesca

    March 5, 2020 at 5:14 pm

    My family’s favorite! I just add jalapeños and scallions! So good! I was wondering can I do muffins??

    ★★★★★

    Reply
    • Sara

      March 6, 2020 at 10:05 am

      Hi Francesca, Love the jalapeños and scallions addition! You can definitely do muffins. I have a similar recipe for cornbread muffins here: https://tastefulventure.com/cranberry-cornbread-muffins-gluten-free/

      Reply
  15. Peggy

    April 3, 2020 at 8:31 pm

    I was looking for a cornbread recipe that used Almond flour. I have not been able to get flour for a month (COVID19). They had almond flour. I made this with almond flour and polenta. It turned out very good. Thanks!

    ★★★★★

    Reply
    • Sara

      April 4, 2020 at 3:58 pm

      So glad you liked it Peggy! 🙂

      Reply
  16. Ange

    April 17, 2020 at 1:08 pm

    Delicious! Cornmeal and almond flour go well together. I added dried rosemary to mine – it’s my fav! Omnomnom 🙂

    ★★★★★

    Reply
    • Sara

      April 17, 2020 at 2:53 pm

      Rosemary sounds like a great addition, thanks Ange!

      Reply
  17. Caitlin

    April 20, 2020 at 6:08 pm

    Hello! I was suddenly struck with a craving for cornbread tonight. Your recipe looks great and I love the simplicity of the ingredients! If I’m allergic to almonds, would I be able to substitute white rice flour or perhaps just do all cornmeal instead of a blend? With Gratitude, Caitlin 🙂

    Reply
    • Sara

      April 21, 2020 at 7:35 am

      Hi Caitlin, I have not tried it with rice flour, so I’m not sure if the texture and flavor would be the same. If you do try this let me know how it turns out.

      Reply
  18. William T May

    May 22, 2020 at 9:04 am

    I like the gluten free recipe and the fact that it is prepared in a cast iron skillet, I am wondering, do I preheat the cast iron skillet and then pour in the mix, as is true of most Southern skillet cornbread recipes, to sear the bottom and edges?

    Reply
    • Sara

      May 22, 2020 at 10:18 am

      Hi William, Yes you certainly could! Be sure to let me know how it turns out!

      Reply
  19. Alesha Whitaker

    November 10, 2020 at 11:46 pm

    This looks good, and exactly the simple ingredients I was looking for! I do not own a cast iron skillet. Would this work in a regular glass baking dish (8×8)?

    Reply
    • Sara

      November 11, 2020 at 10:06 am

      Yes that would work too!

      Reply

Trackbacks

  1. Gluten Free Oven Fried Jerk Chicken - Tastefulventure says:
    August 29, 2015 at 10:14 am

    […] love making this Oven Fried Jerk Chicken with a big slice of Cornbread and baked beans…Mmmmmm, now that’s down home cookin! Are you drooling yet? Now see, […]

    Reply

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 8 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. I realized after years of... Read More…

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