Crispy Cast Iron Skillet Cornbread Gluten Free Recipe

INTRODUCTION

Cast iron skillet cornbread gluten free achieves legendary crispy edges and tender interior through strategic use of preheated cast iron creating immediate sizzle when batter meets hot pan. This cast iron skillet cornbread gluten free recipe delivers restaurant-quality results with golden crust surrounding moist, fluffy center that showcases pure corn flavor. The combination of quality cornmeal, proper gluten free flour blend, and cast iron cooking method creates texture impossible to replicate in standard baking pans. This accessible recipe demonstrates that gluten free baking can produce superior results when traditional techniques meet alternative flours in time-tested cookware.

The brilliance of crispy cast iron skillet cornbread lies in its dual texture experience—shatteringly crisp exterior giving way to tender crumb that melts on tongue. Unlike regular pan cornbread, cast iron’s superior heat retention and distribution creates even browning while hot surface produces signature crust that defines great cornbread. The straightforward method requires minimal ingredients and time, making cast iron cornbread perfect for weeknight dinners or special gatherings. Whether serving alongside chili, barbecue, or holiday meals, this gluten free cornbread proves that dietary restrictions never limit achieving crispy, golden perfection that makes cast iron cooking legendary.

ESSENTIAL INGREDIENTS

Dry Foundation:

• 1 1/2 cups yellow cornmeal (medium grind for best texture)
• 1 cup gluten free all-purpose flour blend
• 1/4 cup granulated sugar for balanced sweetness
• 1 tablespoon baking powder for proper rise
• 1/2 teaspoon baking soda enhancing browning
• 1 teaspoon salt developing flavor
• 1/2 teaspoon xanthan gum (if flour blend doesn’t contain it)

Crispy Cast Iron Skillet Cornbread Gluten Free Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Print Recipe

Restaurant-quality cornbread with legendary crispy edges baked in preheated cast iron skillet, creating golden crust surrounding moist, tender gluten free interior

• Total Time: 35 minutes
• Yield: 8 wedges 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups yellow cornmeal (medium grind)
• 1 cup gluten free all-purpose flour blend
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum (if flour blend doesn’t contain it)
• 1 1/4 cups buttermilk, room temperature
• 1/3 cup melted butter
• 2 tablespoons butter for skillet
• 2 large eggs, room temperature
• 2 tablespoons honey

 

• 1 tablespoon apple cider vinegar

Cook Mode Prevent your screen from going dark

Instructions

• Place 10-inch cast iron skillet in oven and preheat to 425°F.
• Once oven reaches temperature, carefully remove hot skillet with oven mitts.
• Add 2 tablespoons butter to hot skillet, swirling to coat completely.
• Return buttered skillet to oven while preparing batter.
• Whisk cornmeal, gluten free flour, sugar, baking powder, baking soda, salt, and xanthan gum in large bowl.
• Create well in center of dry ingredients.
• Whisk buttermilk, 1/3 cup melted butter, eggs, honey, and apple cider vinegar in separate bowl.
• Let wet mixture stand 2 minutes for leavening activation.
• Pour wet ingredients into well of dry ingredients.
• Fold with spatula just until no dry flour streaks remain.
• Carefully remove hot skillet from oven with oven mitts.
• Immediately pour batter into sizzling skillet (listen for hiss).
• Spread batter quickly to edges if needed.
• Return to oven and bake 20-25 minutes until golden brown.

 

• Cool in skillet 10 minutes before slicing into wedges.

Notes

• Preheating skillet is crucial for crispy edges – don’t skip this step
• Use oven mitts when handling hot cast iron throughout process
• Butter should sizzle when batter hits pan for proper crust
• Room temperature ingredients create better texture
• Don’t overbake – moist crumbs indicate perfect doneness
• Cool in skillet to prevent soggy bottom from trapped steam
• Reheat in oven to restore crispness, not microwave

 

• Cast iron retains heat – be careful when serving

• Author: David Cooper
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Cast Iron Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 wedge
• Calories: 245 kcal
• Sugar: 9g
• Sodium: 485 mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg

Wet Components:

• 1 1/4 cups buttermilk at room temperature
• 1/3 cup melted butter plus 2 tablespoons for skillet
• 2 large eggs at room temperature
• 2 tablespoons honey adding subtle sweetness
• 1 tablespoon apple cider vinegar creating tang

FOOLPROOF CAST IRON METHOD

Skillet Preparation Phase: Place 10-inch cast iron skillet in oven and preheat to 425°F—this crucial step ensures skillet reaches proper temperature for immediate crust formation. Once oven reaches temperature, carefully remove hot skillet using oven mitts and add 2 tablespoons butter, swirling to coat bottom and sides completely as butter melts and sizzles. Return buttered skillet to oven while finishing batter preparation—this keeps surface hot for optimal sizzle.

Dry Ingredient Assembly: Whisk cornmeal, gluten free flour, sugar, baking powder, baking soda, salt, and xanthan gum together in large mixing bowl until completely uniform. This thorough whisking distributes leavening agents evenly throughout mixture, preventing pockets that create uneven rise. Create well in center of dry ingredients and set aside while preparing wet mixture.

Wet Ingredient Combination: Whisk buttermilk, 1/3 cup melted butter, eggs, honey, and apple cider vinegar together in medium bowl until smooth and emulsified. Room temperature ingredients incorporate more readily than cold components, creating better integration. Let mixture stand 2 minutes while leavening agents activate through vinegar-baking soda reaction creating lighter texture.

Strategic Mixing Process: Pour wet ingredients into well of dry ingredients all at once. Use rubber spatula to fold ingredients together with broad, gentle strokes that cut through center and sweep up sides of bowl. Mix just until no visible dry flour streaks remain—batter will appear slightly lumpy, which is correct texture for tender cornbread. Overmixing develops gluten free flour structure creating tough rather than tender crumb. Batter should flow slowly from spatula but maintain body.

Optimal Cast Iron Baking: Carefully remove hot, buttered skillet from oven using oven mitts—skillet will be extremely hot. Immediately pour batter into center of sizzling skillet—listen for satisfying hiss indicating crust formation beginning instantly. Use spatula to spread batter quickly to edges if needed, though batter typically flows naturally in hot skillet. Return skillet to oven immediately and bake 20-25 minutes until top achieves deep golden brown color with slight spring when touched and toothpick inserted in center emerges with few moist crumbs. Edges should appear crispy and pull slightly away from skillet sides. Cool in skillet 10 minutes before slicing—this allows structure to set while steam escapes preventing soggy bottom.

CREATIVE SERVING AND STORAGE

Serving Suggestions: Serve warm cast iron skillet cornbread gluten free directly from skillet for rustic presentation, cutting into wedges at table. Brush hot cornbread with additional melted butter for enhanced richness and shine. Pair with butter, honey butter, or maple syrup for breakfast; serve alongside chili, soup, or barbecue for dinner. The crispy edges make excellent vehicles for sopping up sauces and gravies.

Storage Guidelines: Store cooled cornbread wrapped tightly in plastic wrap or airtight container at room temperature up to 3 days. Reheat slices in 350°F oven 5-8 minutes to restore crispness—avoid microwave reheating that creates soggy texture. Refrigerate wrapped cornbread up to 5 days. Freeze individual wedges wrapped in plastic then foil up to 3 months. Reheat frozen cornbread in 350°F oven 12-15 minutes until warmed through and edges recrisp.

CONCLUSION

This cast iron skillet cornbread gluten free recipe demonstrates that alternative flour baking can achieve superior crispy-tender texture when traditional cast iron techniques meet quality gluten free ingredients. The preheated skillet method creates legendary golden crust impossible to replicate in standard pans while maintaining tender, moist interior that defines perfect cornbread. Whether following gluten free diet or simply seeking best cornbread recipe, this reliable cast iron method brings restaurant-quality results to home kitchens where everyone can enjoy warm, crispy perfection fresh from iconic skillet.