Twinkle’s Kitchen | Gluten-free cornbread

To me, life isn’t complete without the occasional (read that as weekly) skillet of cornbread. And if you are gluten-free, you might think this delicious bread is in the clear of any gluten-related flours.

But make sure to read your labels, because all cornmeal is not always equal.

My grandmothers always had the best cornbread – different styles, slightly different ingredient additions – but both still used cornmeal mix as the base.

You can buy some gluten-free versions of a cornmeal mix – I recommend Bob’s Red Mill. Still, I thrive on creating things from scratch, so finding the perfect blend was imperative.

The real secret to good cornbread has absolutely nothing to do with gluten. It lies solely in the quality of the greasing of your cast iron skillet.

A well-oiled, preheated skillet will turn out the best cornbread you could ever make.

More on my iron skillet obsession here.

The great thing about GF cornbread is that the taste is practically no different than cornbread with gluten. The texture may be a tad bit on the cakey side, but the taste is still delicious.

Just like any other cornbread recipe, flip it out of your skillet, slather it with butter and you are good to go.

Gluten-free Southern Style Skillet Cornbread

Makes two 8-in. round cornbread or 24 muffins


  • 2 tbs. bacon fat, or 1 teaspoon oil and 1 tablespoon melted butter
  • 2 cups corn meal (gluten free)
  • 1/4 cup sweet sorghum flour
  • 1 tbs. sugar
  • 1 tsp. salt
  • 2 tsp. GF baking powder
  • 1 tsp. baking soda
  • 1 1/2 cups buttermilk
  • 2 eggs


Preheat your oven to 425 F.

Once oven is heated, place your butter, oil or bacon fat into your skillets or muffin pans.

Let this heat up while you mix your ingredients.

Whisk your dry ingredients in a medium bowl.

Mix eggs and buttermilk in a small bowl.

Make a well in the dry ingredients and slowly add your liquid, mixing until it just comes together. Give it a quick 10-15 stirs.

Carefully pull your hot pans out of the oven and pour the liquid into your batter and stir in quickly.

Pour batter into your pans while they are still hot, searing the cornbread on the bottom. This gives it the crispy crust-like crunch.

Bake for 15-20 minutes or until the top is a golden brown.

Take out of the oven and immediately flip upside down to cool.

Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.

Find out more on or  Foodspotting, Tumblr and Twitter.  by Twinkle VanWinkle

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