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I am a big fan of homemade cornbread – the combination of nutty and sweet and slathered in butter is pure perfection with any fall or winter inspired meal! This gluten-free cornbread recipe is baked in a cast iron skillet so it yields the most delectable crispy crust and the sweet, nutty flavor is exactly what you want in a cornbread recipe! Full steam ahead for the best glute-free cornbread recipe!

The Best, Southern-Style Gluten Free Cornbread Recipe

What You Will Love About This Recipe:

Made with Simple Ingredients
Easy recipe made with Wholesome Ingredients
Perfectly nutty and sweet flavor
Bake in a Cast Iron to create a delight crispy crust
Made with pantry staples!
Perfect side dish to all those fall and winter savory meals!
The recipe yields a moist cornbread with a perfect exterior crust!

Ingredients:

Yellow Cornmeal – The main ingredient for cornbread, providing a slightly gritty texture and distinct corn flavor. Use finely ground cornmeal for a smoother texture or medium grind for more texture.
Sour cream – Adds richness and moisture, making the cornbread tender. The slight tang from sour cream enhances the flavor and helps activate the baking soda for leavening. You can substitute with full-fat Greek yogurt if needed.
Whole milk – Adds moisture and fat to the batter, creating a tender crumb. It also helps achieve the right consistency in the batter. For a dairy-free option, you can use unsweetened almond or oat milk.
Avocado oil – A healthy fat that contributes moisture and a tender texture without affecting the flavor. You can also use vegetable oil, but avocado oil brings a slight richness and creaminess.
Butter, salted – Adds flavor, moisture, and richness. The salted butter enhances the overall taste, but if you’re using unsalted, add an extra pinch of salt. The melted butter is key for creating a moist and flavorful cornbread.
Honey – Sweetens the cornbread and balances the savory and tangy ingredients. You can adjust the amount to your taste or substitute with honey or maple syrup for a different flavor profile. For a more classic Southern-style cornbread, you could omit the honey.
Baking powder – This leavening agent helps the cornbread rise, ensuring a light and fluffy texture. Double-check it’s gluten-free if needed.
Baking soda – Works in tandem with the sour cream (which is acidic) to help the batter rise. It also aids in browning.
Salt – Essential for enhancing the flavor of the cornbread, balancing sweetness, and intensifying the savory corn flavor.
Eggs – Provide structure and binding to the cornbread. Room temperature eggs mix better with other ingredients, ensuring even texture. Eggs also add richness and help with leavening.

Detailed Instructions:

Preheat the Oven:
- Temperature: Preheat your oven to 450°F (230°C).
- Preheat the Cast-Iron Skillet: While the oven heats, place a 10-inch cast iron pan on the center rack. The goal is to get the skillet piping hot, so it forms a crispy golden crust on the cornbread once you pour in the batter. Literally the best way / the only way to make cornbread.
Prepare the Cornmeal Mixture:
- In a Large Bowl: Combine 1 cup cornmeal, 1 cup milk, and ½ cup sour cream. Stir the mixture until well combined, making sure there are no dry clumps of cornmeal.
- Let it Rest: Set this mixture aside for about 5–10 minutes. This resting time allows the cornmeal to absorb some of the moisture, which helps to create a tender texture in the final cornbread.
Heat the Oil and Butter:
- Add the Oil: Once the cast iron skillet has preheated (it should be very hot after about 10 minutes), carefully remove it from the oven using oven mitts. Add ¼ cup avocado oil to the skillet.
- Heat the Oil: Return the skillet to the oven and let the oil heat for 5 minutes. This step helps to create a crispy, golden crust when the batter is added.
- Add the Butter: After the oil has heated, remove the skillet from the oven again. Immediately add 2 tablespoons butter to the hot skillet. Swirl the skillet around so the butter melts evenly and mixes with the hot oil. This combination of oil and butter adds richness and flavor while ensuring a crispy exterior.
Incorporate the Butter-Oil Mixture into the Batter:
- Carefully Pour: Once the butter has fully melted, pour the hot oil-butter mixture into the cornmeal mixture.
- Whisk to Combine: Use a whisk to gently incorporate the oil into the cornmeal mixture. The batter should now be slightly smoother, with the fats fully mixed in. The warmth of the oil will also help activate the baking soda and powder for better rising during baking.
Add Remaining Ingredients:
- Honey: Add 2–3 tablespoons honey to the batter, giving the cornbread a subtle sweetness. You can adjust the amount based on your taste.
- Leavening Agents: Add 1 ½ teaspoons baking powder and ½ teaspoon baking soda. These will help the cornbread rise and create a light, fluffy texture.
- Salt: Add ½ teaspoon salt to enhance the flavor.
- Eggs: Crack in 2 large eggs. It’s important that the eggs are at room temperature to ensure they mix evenly with the other ingredients. Whisk everything together until just combined, but avoid overmixing to prevent the cornbread from becoming dense.
Pour the Cornbread Batter into the Skillet:
- Smooth the Batter: Pour the prepared batter into the hot, greased cast iron skillet. Use a spatula to gently smooth the top so that the batter is evenly distributed. The hot skillet should start to cook the edges immediately, which helps create the crispy crust characteristic of good skillet cornbread.
Bake the Cornbread:
- Placement: Place the skillet back on the center rack of the oven.
- Baking Time: Bake for 12–15 minutes or until the edges turn a golden brown and begin to pull away from the sides of the skillet. The top should start to crack slightly, which is a good indicator that the cornbread is done.
- Test for Doneness: You can insert a toothpick or cake tester into the center of the cornbread. If it comes out clean or with just a few crumbs, the cornbread is done. Avoid overbaking, as it can dry out the cornbread.
Cooling the Cornbread:
- Initial Cooling: Once baked, remove the pan of cornbread from the oven and place it on a wire cooling rack. Let the cornbread cool in the skillet for about 5 minutes. This resting time allows the bread to firm up, making it easier to remove from the skillet without falling apart.
- Remove from the Skillet: After 5 minutes, carefully slide a spatula around the edges to loosen the cornbread. Then, gently lift or flip it out of the skillet onto the cooling rack.
- Additional Cooling: Let the cornbread cool on the wire rack for another 15 minutes to allow it to fully set and develop its flavor and texture.
Serve:
- Serving Suggestions: Slice the cornbread into wedges or squares (depending on how you removed it from the skillet).
- Toppings: Serve with a generous spread of butter and a drizzle of honey. For a unique twist, try pepper honey, which adds a spicy-sweet kick that elevates the cornbread to a whole new level of flavor.

Additional Tips:

Room Temperature Ingredients: Make sure your eggs, milk, and sour cream are at room temperature for easier mixing and better texture.
Preheating the Skillet: This step is crucial for achieving the signature crispy edges and soft interior of skillet cornbread. Don’t skip preheating!
Cheddar Jalapeno Variation: Fold into the prepared batter, 2/3 cup of shredded cheddar cheese and 2/3 cup deseeded and chopped jalapeno peppers.
Pepper Honey: To make pepper honey, warm up ¼ cup honey and stir in a pinch of cracked black pepper or red pepper flakes for a little heat. Drizzle this over the cornbread right before serving for a deliciously sweet and spicy finish. Makes for such a savory cornbread side dish and is my favorite way to enjoy cornbread!
Storing Leftovers: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for 3–4 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes.

This version of skillet cornbread, with its crispy crust and soft, tender crumb, is a crowd-pleaser and perfect with a range of dishes or just on its own with butter and honey!

Perfect Pairings:

Gluten-Free Chili
Cornbread and chili are a classic pairing. The sweetness and crumbly texture of the cornbread complements the spicy, hearty flavors of chili. Try serving it with a smoky beef or bean chili for a comforting meal.
Barbecue
Cornbread goes exceptionally well with barbecue dishes like pulled pork, brisket, or ribs. The sweetness of the cornbread balances the tangy, smoky flavors of the barbecue sauce, while the texture adds variety to the meal.
Greens (Collard Greens or Kale)
Sautéed or braised greens with a bit of garlic, onion, and vinegar pair well with cornbread. The slightly bitter, savory greens contrast beautifully with the mild, sweet cornbread.
Fried Chicken
The crispy, savory flavor of fried chicken pairs perfectly with the tender crumb of cornbread. The combination of textures is delightful, especially with a drizzle of honey or hot sauce.
Honey Butter
Cornbread with a generous spread of honey butter is a simple yet perfect pairing. The rich, sweet butter elevates the flavor of the cornbread and enhances its natural sweetness.
Jambalaya or Gumbo
Cornbread can also be served alongside Creole and Cajun dishes like jambalaya or gumbo. The soft crumb of the cornbread is great for soaking up the rich, spicy sauces from these flavorful dishes.
Black-Eyed Peas
Cornbread and black-eyed peas are a Southern favorite. The earthy, hearty peas pair well with the mild, sweet flavors of cornbread, making for a satisfying meal.
Maple Syrup or Molasses
For a sweet twist, drizzle your cornbread with warm maple syrup or molasses. This pairing brings out the natural sweetness of the cornmeal and adds a layer of rich, caramelized flavor.
Creamed Corn
Cornbread and creamed corn amplify the corn flavor and add a creamy contrast to the crumbly bread. The two complement each other for a double dose of sweet corn goodness.
Soups or Gluten-Free Beef Stew
Pair cornbread with hearty soups like chicken and vegetable, potato leek, or beef stew. The texture of cornbread works well for dipping, soaking up broth, or as a side to balance savory soups.

These pairings highlight different flavor profiles to match the rich, crumbly texture and sweetness of your cornbread.

Check out the recipe card below for the full gluten free cornbread recipe and save this recipe for next time!