Cornbread in a Skillet 2

Skillet Cornbread

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

Cornbread in a Skillet 2

Cornbread in a Skillet 2

Skillet Cornbread

Marla Hingley
Find your old cast iron skillet, and let's make some cornbread!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6


  • 1 cup GF cornmeal fine grind
  • 1 1/4 cup milk or milk substitute
  • 3/4 cup soy flour
  • 1/4 cup tapioca flour
  • 1/3 cup sugar
  • 1 1/2 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil


  • Set oven to 400°F. Once preheated, place a well greased (with vegetable oil) cast iron skillet into oven for 10 minutes.
  • In a bowl, mix cornmeal and milk and let sit for 10 minutes to allow cornmeal to soften.
  • In another bowl, whisk together all dry ingredients and set aside.
  • To the cornmeal mixture, add the egg and oil and mix well. Then mix in the dry ingredients and stir until just combined.
  • Remove skillet from oven and carefully pour in batter, then return to oven for 20-25 minutes, or until done.
Tried this recipe?Let us know how it was!
See also
White Bread


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  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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