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Skillet Corn Bread Recipe | Gluten-Free

  • Author: Meghan Telpner
  • Total Time: 50 mins


A simple gluten-free and dairy-free skillet corn bread recipe.



The dry goods:

  • 1 cup stone ground cornmeal (you want a fine grind! If not fine, grind it down in your spice grinder)
  • 3/4 cup buckwheat or sorghum flour
  • 1/2 cup arrowroot starch or tapioca starch
  • 1 teaspoon guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon of cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/4 cup succanut
  • cinnamon to sprinkle (optional)

The wet ones:

  • 2 eggs or 1 tablespoon
  • Ener-G Egg Replacer
  • whisked with 1/4 cup warm water*
  • 1/3 cup olive oil or grapeseed oil
  • 1/4 cup apple sauce
  • 1 cup very warm water (add more if needed- the batter should be cake like- but not too runny)


  1. Preheat your oven to 375 F.
  2. Oil a 10-inch skillet (iron or stainless steal recommended).
  3. Mix together the dry goods.
  4. In a separate bowl, mix together the wet goods.
  5. Add wet to dry and mix until batter is smooth.
  6. Heat the prepared skillet over medium-high heat and pour the batter into the heated skillet (I skipped this step but it seems a popular one so I added it in for you).
  7. Sprinkle cinnamon over the top of the batter.
  8. Bake for 25 to 35 minutes, until firm in the centre and a little golden towards the edges.
  9. Place the skillet on a cooling rack rack and allow the cornbread to chill out for about 15 minutes before cutting.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Breakfast