20 Minute Gluten Free Skillet Cornbread that is super easy to make and is so addicting! This is the perfect side dish to almost any meal!
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 by using Almond Flour!
More Yummy Cornbread Recipes
Gluten Free Cornbread Recipe Ingredients
- 1 cup Cornmeal
- 1 cup Almond Flour
- ½ teaspoon Sea Salt
- 1 Tbs Baking Powder
- ¼ cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond Milk
- 1 Tbs Honey
How to Make Gluten Free Cornbread
- Preheat oven to 425 degrees.
- In medium bowl add cornmeal, almond flour, salt, and baking powder.
- Mix dry ingredients.
- Add egg, butter, milk, and honey.
- Stir until it’s all mixed well, 30 seconds. Don’t over mix!
- Add mixture to 9 inch Cast-Iron Skillet.
- Bake 20 minutes.
- Enjoy!
Why you’ll love this Cornbread Recipe
- 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
- Slow Cooker Vegetarian Chili
- Air Fryer Buffalo Chicken Thighs
Gluten Free Cornbread FAQs
No, typically it’s made with some sort of flour with gluten in it.
Cornmeal is naturally gluten free since it’s made from corn kernels. However not all packages are gluten free if they’re produced by manufacturers that also process wheat on their machines. It’s always best to check the label first.
I have not tested this with any other type of flour. Almond Flour works best for this recipe.
Yes you can, I just chose to make it dairy free.
You can bake this in an 8×8 or 9×9 baking pan or even a muffin tin.
It tastes the best when it’s freshly baked, but you can store it in an airtight container on the counter for up to 2 days. You can also refrigerate it for up to 5 days.
Yes, place it in a freezer bag and freeze for up to 3 months.
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!
*Disclaimer: This post contains Amazon Affiliate Links.
Gluten Free Skillet Cornbread
Ingredients
- 1 cup Cornmeal
- 1 cup Almond Flour
- ½ teaspoon Sea Salt
- 1 Tbs Baking Powder
- ¼ cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond Milk
- 1 Tbs Honey
Instructions
- Preheat oven to 425 degrees.
- In medium bowl add cornmeal, almond flour, salt, and baking powder.
- Mix dry ingredients.
- Add egg, butter, milk, and honey.
- Stir until it’s all mixed well, 30 seconds. Don’t over mix!
- Add mixture to 9 inch cast iron skillet.
- Bake 20 minutes.
- Enjoy!
Caitlin says
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 🙂
Sara says
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.
Ange says
Delicious! Cornmeal and almond flour go well together. I added dried rosemary to mine – it’s my fav! Omnomnom 🙂
Sara says
Rosemary sounds like a great addition, thanks Ange!
Peggy says
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!
Sara says
So glad you liked it Peggy! 🙂
Francesca says
My family’s favorite! I just add jalapeños and scallions! So good! I was wondering can I do muffins??
Sara says
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/
Grace4us says
Very good substitution to white flour cornbread. I was surprised and will only make this one going forward.
Sara says
So glad you liked it! 🙂
Rebekah says
Can I use buttermilk or milk instead of the almond milk?
Sara says
Yes you certainly could!
Janice says
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.
Tashah Claymore says
Can I make this with stoneground cornmeal instead of regular?
Sara says
Hi Tashah, Yes that would work as well. Let me know how it turns out!
A says
I also noticed some crumbling but not bitter at all. Flavor was great. Any ideas about improving the texture?
Danielle says
This was ?sooo good! Thank you!!!
Sara says
Thanks Danielle, so glad you liked it! 🙂
Kristen N says
Can I cook this on the stove? Our oven is broke !
Katie says
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.
Angela W says
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?
Sara says
Thank you so much for the wonderful feedback Angela! 🙂
Loumac222 says
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!
Sara says
Thank you so much for the feedback!
Leslie says
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!
Sara says
So glad you liked it Leslie 🙂 thank you for your feedback!
Ross Koning says
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.
Carol says
Try aluminum free baking powder. It’s not as bitter as traditional baking powder.