Best Gluten Free Skillet Cornbread (Dairy Free Recipe)

If you're looking for an easy gluten-free cornbread recipe your family will love, then you've come to the right place! Sweet, tender cornbread made in a cast-iron skillet is the perfect side dish for any BBQ, cookout or holiday gathering. Made with simple ingredients & topped with a bit of honey butter, this delicious recipe will make your tastebuds dance after the very first bite!

My favorite way to cozy up on a cold day is with warm, buttery sweet gluten-free cornbread. During the fall and winter months I find myself making gluten free cornbread often, as it's the perfect side dish for cozy meals like gluten-free chili, short ribs or gluten-free beef stew . In summer time, it's perfect for serving at a bbq to accompany grilled chicken thighs, bbq ribs or even as a side to a summery salad.

You could even serve it as a unique dessert similar to strawberry shortcake by adding a touch of homemade strawberry chia seed jam & fresh homemade creama mascarpone!

Why You'll Love This Recipe

• It is simple. This gf cornbread recipe calls for easy pantry staple ingredients you likely already have on hand at home, like Bob's Red Mill gluten-free flour blend & certified gluten-free cornmeal.
• It's versatile. You can also use this recipe to make gluten-free cornbread muffins simply by adding the batter to a lined muffin tin. You'll want to adjust the bake time slightly to about 18-20 minutes. You can also use this recipe to make gluten free cornbread stuffing.
• It's better for you. Made with dairy-free milk & refined sugar free, this recipe is the best way to enjoy cornbread while following special diets.

​Gluten Free Cornbread Ingredients & Tested Substitutions

• Yellow Cornmeal. Medium-ground cornmeal works best. Ensure that your cornmeal is certified gluten free if you are someone with celiac disease. I do not have celiac, however I am gluten free and still prefer to use certified gluten free cornmeal. The only difference is that certified gluten-free cornmeal has not been exposed to potential cross contamination in processing.
• Gluten Free Flour. Bob's Red Mill Gluten Free 1:1 all purpose flour is my favorite but if you have other gluten free flour blends you like, as long as they are designed to be a 1:1 all purpose baking flour then they will be a fine substitute.
• Baking Powder & Baking Soda. Be sure to look for certified gluten free here as well if you have celiac disease.
• Salt. Kosher salt or sea salt are best.
• Monkfruit. I like to keep my gluten-free baking refined sugar free, so I use monkfruit sweetener, however you may use cane sugar if you prefer.
• Eggs. Ensure your eggs are room temperature.
• Butter. I do use grass fed butter however if you're making a truly dairy-free cornbread you can use vegan butter. I find that Myokos Creamery works best.
• Milk. You can use any type of non-dairy milk, like unsweetened almond milk or oat milk. I do happen to have a personal preference for this recipe. Ripple Foods Almond Milk happens to work the best in terms of how it reacts to the apple cider vinegar when creating the dairy free buttermilk, so that is my recommendation for super moist cornbread. Note that this recipe has not been tested using coconut milk so I do not recommend using it.
• Apple Cider Vinegar. This is needed for making the dairy free buttermilk. You can also use white vinegar.

Step by Step Instructions

1. Preheat oven to 375F and lightly grease a cast iron skillet with butter.
2. Make the dairy free buttermilk. In a small mixing bowl, mix non-dairy milk and apple cider vinegar. Set aside.
3. Mix the dry ingredients. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt. Mix with a fork or whisk to fully incorporate.
4. Mix the wet ingredients. In a medium mixing bowl, beat together monkfruit, butter and eggs until smooth. Then gently beat in the dairy free buttermilk mixture.
5. Pour wet ingredients into dry. Using a silicone spatula, fold the dry ingredients into the wet until no clumps remain & all ingredients are fully incorporated.
6. Bake. Pour the batter into the cast iron pan + bake for 20-25 minutes or until the cornbread is golden brown & a toothpick inserted in the center comes out clean.

Expert Tips & Tricks

• Add honey to your butter to create a delicious homemade honey butter that is perfect for enhancing the sweetness of the corn bread. You can also use maple syrup to create a sweet homemade butter.

• This makes for the best savory cornbread stuffing by following this easy recipe once the cornbread has baked.

• Serve leftover cornbread with fresh homemade whipped cream & berry jam for a delicious summer dessert.

• Make cornbread a la mode by adding a scoop of dairy free vanilla ice cream to a warm slice of cornbread.

Gluten Free Homemade Cornbread Tips, Tricks & Frequently Asked Questions

Is cornbread gluten free?

Not all cornbread is gluten free, however, cornmeal is naturally gluten free as it is not made from wheat, it is made from corn. With that said, if you are extremely sensitive to gluten you will want to ensure you purchase certified gluten free corn meal, which has not been in contact with gluten in processing through cross contamination. 

Is cornmeal low FODMAP?

Cornmeal is low FODMAP! According to Monash University, cornmeal is low FODMAP in a 1 cup serving size when cooked. This entire recipe uses a little over 1 cup of cornmeal, so each serving is within the low FODMAP friendly range.

Can I make this gluten free cornbread ahead?

You sure can! In fact, I usually make this recipe ahead of time especially on weeks that I'm meal prepping pumpkin chili or short ribs, which pair perfectly with a side of cornbread. It stays fresh in the fridge in an airtight container up to one week.

Can I make this a dairy free cornbread?

This recipe already uses non-dairy milk, so all you need to do is simply swap out the butter for your favorite vegan or lactose free butter for a truly dairy-free option.

Can I use polenta or grits instead of cornmeal?

While it IS possible, I did not personally test either of these ingredients, so I cannot recommend or caution the use of polenta or grits in place of cornmeal.

What if I don't have monkfruit?

Monkfruit is a 1:1 substitute for white sugar. If you do not have monkfruit on hand, simply use white sugar, which is low FODMAP friendly in ¼ cup servings.

What Equipment do I need to make this gluten free cornbread?

Not a whole lot! You'll need:

• 3 mixing bowls
• A whisk & silicone spatula
• Heat proof bowl or ramekin (for melting butter)
• Measuring spoons & cups
• 10" Cast iron skillet

Low FODMAP Tip: If you're looking for something sweet to top your cornbread with, honey is low FODMAP friendly at a serving of no more than 1 tsp. If you don't tolerate honey try maple syrup, which is low FODMAP friendly in 2 tablespoon servings.

If You Liked This Recipe You Might Also Enjoy:

• Gluten Free Cornbread Stuffing
• Slow Cooker Short Ribs
• Hawaiian Inspired Beef Stew
• Black Walnut Old Fashioned or Manhattan

Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!