Skillet Cornbread

Cornbread in a Skillet 2

Find your old cast iron skillet, and let’s make some cornbread!

Cornbread in a Skillet 2

Skillet Cornbread
Prep time:
Cook time:
Total time:
Serves: 6
Find your old cast iron skillet, and let's make some cornbread!
  • 1 cup GF cornmeal (fine grind)
  • 1¼ cup milk or milk substitute
  • ¾ cup soy flour
  • ¼ cup tapioca flour
  • ⅓ cup sugar
  • 1½ tsp xanthan gum
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup vegetable oil
  1. Set oven to 400°F. Once preheated, place a well greased (with vegetable oil) cast iron skillet into oven for 10 minutes.
  2. In a bowl, mix cornmeal and milk and let sit for 10 minutes to allow cornmeal to soften.
  3. In another bowl, whisk together all dry ingredients and set aside.
  4. To the cornmeal mixture, add the egg and oil and mix well. Then mix in the dry ingredients and stir until just combined.
  5. Remove skillet from oven and carefully pour in batter, then return to oven for 20-25 minutes, or until done.




  1. You can replace soy with any other high protein or high fiber gluten free flour. Check out “The Secret to Baking Gluten Free Bread”, in the Flour & Starch Substitutions chart, it will give you a list of flours you can use instead.

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