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    Home / Recipes / Gluten-Free

    Gluten-free Buttermilk Skillet Cornbread

    Modified: Jan 22, 2025 · Published: November 13, 2014 by Sarah Menanix · This post may contain affiliate links

    5 from 1 review

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    Buttermilk Skillet Cornbread

    A couple of weeks ago, I invited my friend Dane over for chili and cornbread, but instead made him cook the whole meal himself. I'm an excellent host.

    Let's back up. You see, that night, Angi and I let her boyfriend Dane crash our weekly dinner date while Lucas was in China. Nine times out of ten, I have no plans for what to cook and I'm not even wearing real pants when Angi shows up for dinner. (You know it's become a thing when Angi says "you're wearing pants!" when she sees you wearing jeans.) Anyway, this was one of those days, and when Angi got here, Dane and I were already 15-minutes deep in a youtube marathon...not planning dinner.

    Oat Flour

    This particular night, I had to work picking up our friend's dog, going on a quick walk, and delivering him to his weekend dogsitter into the night's activities. Angi, an avid dog-lover and SPCA volunteer, had no choice but to come meet Lucky with me. So we made a plan for chili and cornbread. A quick trip to the market for supplies and we'd get the chili stewing on the stove and pop cornbread in the oven just in time to head out to pick up the pup.

    Then, of course, we dawdled at the grocery store (i.e. I decided to fill up my cart with all the pantry staples I'd let run dry while Lucas was gone). And when the time came for us to pick up the pooch, the onions were the only thing sweating in the pot.

    Cornbread

    Skillet Cornbread

    Let the record show, I was in charge of cornbread and it was already well on its way in the oven. Dane was in charge of chopping, but I'm pretty sure he still hasn't taken the knife skills class Angi gave him for Christmas last year. For reference, I once asked Dane to chop the vegetables for a salad and put them in a bowl, and while I cooked the entire meal, he'd spent the same amount of time cutting all the vegetables into exactly the same size pieces and arranging them by color in the bowl. He's nothing if not precise and detail-oriented.

    Gluten-free Skillet Cornbread

    With only the onions in the pot, someone had to stay behind. And it couldn't be me. Or Angi. So we pulled out all the spices he'd need and left him with a measuring spoon, a can opener, and my chili recipe pulled up on the computer.

    And when we got home? The chili was nearly done simmering, the cornbread had just emerged from the oven, and ALL OF MY DISHES WERE DONE. 

    Not only had Dane finished dinner, but he cleaned up the entire kitchen, leaving no trace of cooking behind. He's welcome for dinner any time he wants.

    With Lucas gone, I ate the leftover chili and cornbread two meals a day for the rest of the week, and I swear it tasted so much better than if I'd made it myself.

    Gluten-free Cornbread

    This is the gluten-free upgrade of the buttermilk skillet cornbread I alluded to when I shared my Turkey & Veggie Chili and promised a forthcoming cornbread recipe over two years ago. Oops.

    This version is even better than the original, replacing the all-purpose flour with a combination of sweet rice flour and oat flour for a more moist cake that's nearly impossible to over cook. Even without any starch, the cake is lightly dense and holds together well, with a slightly chewy crumble bursting with the aroma of sweet corn. Make no mistakes, this is a sweet corn cornbread that's got more sugar than many other recipes; I find the sweetness bounces off the savory in my chili and stuffing and it's what I prefer.

    This batch is fated for my annual Sausage Apple Cornbread Stuffing coming up next on the blog just in time for Thanksgiving.

    Thanks for reading Snixy Kitchen! To stay up on what's coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin', or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

    Recipe

    Stacked Gluten-Free Cornbread with Butter and Honey

    Moist Gluten-Free Cornbread (with frozen corn!)

    yields: 1 10-inch skillet, 8-10 servings
    prep time: 5 minutes mins
    cook time: 30 minutes mins
    This sweet and tender gluten-free cornbread is what we call dinner cake in my house. It’s soft, fluffy, and made with oat flour to keep it extra moist and wholesome. Buttermilk adds a lovely tangy lift, but milk and vinegar work great as an everyday swap. Take it over the top by adding sweet corn for little bursts of sweetness and texture. Bake it in a cast-iron skillet for those golden, crispy edges or use a baking pan if that’s what you have on hand.
    5 from 1 review
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    Ingredients

    • 1 cup (160 g) cornmeal, medium grind preferred, but fine works too!
    • ½ cup (80 g) sweet rice flour, also called mochiko - different from "white rice flour" or "brown rice flour"
    • ½ cup (54 g) gluten-free oat flour
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ¼ cup (2 oz) unsalted butter, or dairy-free butter
    • 3 tablespoons vegetable oil
    • ⅔ cup (133 g) granulated sugar
    • 2 large eggs
    • 1 cup buttermilk, or 1 tablespoon white vinegar topped with whole milk (or dairy-free milk) to measure 1 cup
    • ¾ cup frozen corn
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    INSTRUCTIONS

    • Preheat oven to 375ºF. You can use either a 10-inch cast-iron skillet (recommended) or an 8x8 or 9x9 metal baking pan for this cornbread. If using a baking pan, line it with parchment paper and set aside. If using milk (rather than buttermilk) add 1 tablespoon of white vinegar to a measuring cup then top it off with milk to measure 1 cup liquid and set aside.
    • Measure and sift together cornmeal, sweet rice flour, oat flour, baking soda, and salt. Put the sugar into a separate medium mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment)
    • If using a cast-iron skillet, melt the butter directly in the skillet over medium heat (otherwise, melt it in the microwave). Pour melted butter over the sugar and add the vegetable oil. Whisk, then let sit for a couple of minutes to cool before adding the eggs.
    • Whisk in the eggs, followed by the buttermilk (or milk + vinegar) until well combined.
    • Add the dry ingredients and whisk until just combined.
    • Fold the corn into the batter, then pour the batter into the same skillet you used to melt the butter or your prepared baking pan.
    • Bake for 30-35 minutes, or until the top is lightly browned and the center bounces back when gently touched. Note: If using an 8x8 baking pan, the cornbread will be a bit thicker, so you may need to add 3-5 minutes to the bake time. For a 9x9 baking pan, cut 2-3 minutes off the bake time. Start checking for doneness at 28 minutes.
    • Serve warm!

    Notes

    Storage

    Store leftovers at room temperature for up to 2 days by simply covering the skillet with foil. For longer storage, store in an airtight bag or container in the fridge for up to a week. Pro-tip: warm up leftovers for 15-20 seconds in the microwave. Cornbread also freezes great in an airtight bag or container! Just defrost in the microwave when ready to serve. 

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    53 Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Sarah -

      January 03, 2021 at 11:32 am

      Hi, I’ve made this a million times with AP flour and my whole family LOVES it! I’m having guests who are GF over this week and want to try it that way. I know you said the sweet rice flour is different than brown rice flour but would brown rice flour change the recipe too much? I want to try to use something I have on hand. Thanks!

      Reply
      • Sarah Menanix -

        January 04, 2021 at 10:28 pm

        Sweet rice flour is necessary as it's the stickiness that will hold it together and give it the classic "chew" that you get from gluten cakes/cornbread. I think if you subbed in brown rice flour it would be very crumbly and not quite as fluffy or chewy. You can get mochiko (sweet rice flour) on amazon if it'll be here in time for your guests? If not, I would substitute the sweet rice flour with an all-purpose gluten-free flour like Bob's Red Mill's 1 to 1.

        Reply
      • Sarah Menanix -

        January 04, 2021 at 10:31 pm

        Also - THANK YOU! I'm so glad you love it! I make it every single time we have chili and am planning to do so again next week! <3

        Reply
    2. Nikki -

      October 23, 2019 at 1:37 pm

      UM I made this twice in two days to go with your turkey and veggie chili......safe to say it's almost too delish! Glad I stumbled upon your page <3 My husband is getting spoiled :)

      Reply
    3. Lauren -

      November 28, 2014 at 6:48 pm

      I made this for Thanksgiving dinner using all oat flour in place of the sweet rice, olive oil, and brown sugar - Delish!! Thank you!

      Reply
      • Sarah Menanix -

        December 01, 2014 at 12:53 am

        So great to hear that it worked out with all oat flour - thank you so much for sharing your substitutions, Lauren! I love how versatile this recipe is with all the substitutions I'm hearing people have had success with using.

        Reply
    4. SanDiego92128 -

      November 25, 2014 at 9:36 pm

      I had to make a few changes - I didn't have an ingredient and my daughter is lactose-free, in addition to gluten-free.

      So, I substituted potato flour for oat flour and added a teaspoon of xanthum gum. I used a cup of unsweetened almond milk with a tablespoon of vinegar as a substitute for the buttermilk.

      This is a very tasty cornbread!! I am super happy with it!!

      Thanks tons for the recipe!

      Reply
      • Sarah Menanix -

        December 01, 2014 at 12:51 am

        Wow - Thank you so much for sharing your substitutions! So glad to know I can make this lactose-free easily; I always have lots of friends looking for dairy-free recipes. Thanks, Sandie!

        Reply
    5. Julianne @ Beyond Frosting -

      November 18, 2014 at 11:51 pm

      This looks like the perfect corn bread. I am sure my boyfriend would love for me to make him a gluten-free corn bread!

      Reply
    6. Chris @ Shared Appetite -

      November 18, 2014 at 11:55 am

      This cornbread needs to be in my stomach immediately... I'm such a sucker for all things corn. It's a problem. really (actually no its not, b/c corn is awesome)!

      Reply
    7. Natalie @ Tastes Lovely -

      November 17, 2014 at 10:42 am

      I've been hosting dinner parties all wrong it sounds like! I should be having the guests do the cooking and the cleaning, while I enjoy the wine. haha! That's so great. This cornbread sounds like perfection!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 9:26 pm

        Ha - I think I need to find more guests like Dane too! I'm happy to do the shopping if someone else cooks it;) (Says the girl with the food blog...) Haha.

        Reply
    8. Nami | Just One Cookbook -

      November 16, 2014 at 11:05 pm

      I tried making corn bread once in a skillet and I loved the crispy/crunchy texture outside. Your corn bread looks REALLY delicious!!! I'm inspired to give it a try soon.
      p.s. So jealous you live close to Tsukiji! :D I go back home in Yokohama every year, but I've never been to tsukiji even once growing up.

      Reply
      • Sarah Menanix -

        November 16, 2014 at 11:07 pm

        Thanks, Nami! I WISH I lived close to Tsukiji, but alas, the "Tokyo Fish Market" is just a Japanese market here in Berkeley. They do have delicious sushi grade fish, but nothing quite as fresh as what we got a Tsukiji!

        Reply
        • Nami | Just One Cookbook -

          November 16, 2014 at 11:13 pm

          OH! You're on the other side of the bay! LOL! I have never visited this store when I was there. I miss going to Kirara. :)

          Reply
    9. Rachel @ Bakerita -

      November 16, 2014 at 2:32 pm

      What beautiful cornbread! I love making cornbread in my skillet - it makes the crust unbeatable. Pinned!

      Reply
    10. Kelly - A Side of Sweet -

      November 16, 2014 at 4:17 am

      Hahaha, I remember hearing this story in person not to long ago! Dane for this win! This cornbread looks absolutely lovely. I can't believe you make your own oat flower! SO FANCY!

      Reply
    11. Kelly - Life Made Sweeter -

      November 16, 2014 at 3:22 am

      This skillet cornbread looks incredible, Sarah! I love that it's gluten free and with buttermilk! It looks so moist and fluffy! I can't wait to try this and oh my gosh!! Dane is awesome!!! Pinning!

      Reply
    12. Alanna -

      November 15, 2014 at 3:44 pm

      Yum! This looks perfect Sarah! And I love that you made your own oat flour. I agree - food always tastes better when someone else makes it... so make this for me, k? ;)

      Reply
      • Sarah Menanix -

        November 17, 2014 at 3:00 am

        Deal. I'll make it after sushi and oboro tofu night, k? I feel like we have a running list of things to make. Since we're assigning things, can you make me some fresh mozzarella?

        Reply
    13. ellie | fit for the soul -

      November 15, 2014 at 1:55 pm

      Mmmmm beautiful golden tan on this cornbread, Sarah! And I have yet to try baking it in a skillet, which I almost did this week working on my version of cornbread and i'm sooo glad I didn't. I'm actually going to post it on Monday but I promise it's done and done! And totally different! LOL, sometimes I feel bad to post because it seems like I copied off a blogger friend's idea, but I would never do this to you my lovely Sarah. I guess it's one of the woes of food blogging during the holiday season, eh? :D Now that that's out of the way, I love how you use sticky rice. I'm getting really into it these days and I'm afraid for my waistline. Very afraid.

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:53 am

        Haha I would NEVER think you'd copy me - you always have such creative and unique ideas. But funny enough, I had the EXACT same conversation with Alanna (below) a few weeks ago when I discovered her cornbread recipe that is very similar to the one I've been making for years! I was so worried she'd think I copied her! ANYWAY, I can't wait to see yours! xoxo.

        Reply
    14. Kristi @ Inspiration Kitchen -

      November 15, 2014 at 7:35 am

      Lovvvvve cooking cornbread in a skillet! It's definitely cornbread season, with the temperatures in the low 20's! I could totally dig this with chili! Pinned!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:52 am

        EEEEEEP. You made me shiver with that temperature. We're still in the 60s over here...while the rest of the US is freezing! Thanks for sharing it, Kristi!

        Reply
    15. Olivia @ Olivia's Cuisine -

      November 14, 2014 at 9:25 pm

      This looks so delicious that it's hard to believe it is gluten free! Pinning!

      Reply
    16. Christie -

      November 14, 2014 at 4:28 pm

      Um. This sounds amazing. And I love anything served in a skillet! CANNOT wait to see the recipe for your Sausage Apple Cornbread recipe. #drool.

      xxChristie
      http://www.KiKiMac.me

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:51 am

        :) :) Thanks, Kiki-love! I wish you lived closer so I could bring over a huge skillet of gf cornbread!

        Reply
    17. Karen @ The Food Charlatan -

      November 14, 2014 at 1:49 pm

      DANE!!!! Are you there? Come to my house!!!
      PS gluten free never looked so good. Love the photos!

      Reply
      • Sarah Menanix -

        November 14, 2014 at 3:31 pm

        Haha - I made sure to pass your request along to Dane. Along with the promise of baked goods.

        Reply
    18. Lisa @ Healthy Nibbles & Bits -

      November 14, 2014 at 12:23 pm

      I still haven't cooked cornbread in a skillet yet (probably because I finally bought a skillet a few months ago). Like you, I always add some corn kernels in there because that's half the fun. I'll need to give this one a go!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:47 am

        I used to be totally against the corn kernels in the cornbread, but now I think it adds just the right amount of sweetness and texture to make it interesting!

        Reply
    19. Cyndi @ My Kitchen Craze -

      November 14, 2014 at 11:26 am

      I need to get a cast iron skillet asap so I can make this! PS I posted a recipe today about buttermilk cornbread. We had the same ideas!! This looks delicious! How fun your night sounds too!! :) Pinned!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:46 am

        I saw! It must be something in the air;) And yes, I vote ABSOLUTELY on the cast-iron skillet. Holiday wish list?? :)

        Reply
    20. Lisa / Good on Paper -

      November 14, 2014 at 11:22 am

      I should be ashamed of myself -- I make cornbread from a box. Yep. The one from Trader Joe's which I love. But I would love nothing more than to make it from scratch and now I'm going try it with your recipe as soon as I can get my hands on some sweet rice flour and oat flour. Thanks Sarah!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:43 am

        I've heard that TJ's one is pretty good! It's actually so so easy from scratch - it just takes a couple of minutes to toss it all together, then a bit of patience while it bakes. If you don't have sweet rice or oat flour on hand, you can sub it out for all-purpose flour and it's also quite tasty! See you tomorrow:)

        Reply
    21. Katie | lovely letters -

      November 14, 2014 at 9:40 am

      Ah! Totally on the same page. On Tuesday I came home to Nick, aka questionable housewife, having finished the laundry, cleaned the kitchen, and made chili and cornbread!

      Miss you!

      xx Katie
      lovely letters

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:39 am

        Whaaaaaa! Now I bet you're over the moon you decided to move in together. (Among all the other reasons;). I miss you too!!

        Reply
    22. Ashley @ A Lady Goes West -

      November 14, 2014 at 8:10 am

      Hahahah, putting on pants is a big event. I put on pants every day unfortunately, but they're always just workout pants so I can teach fitness classes. Then I'm right back in pajamas. Cornbread is one of those things I don't make or buy or even think of, but I LOVE to eat. Great recipe as always. Happy Friday!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:38 am

        Haha - does the fact that I wear yoga pants nearly every day count as wearing pants??

        Reply
    23. Tina @ Just Putzing Around the Kitchen -

      November 14, 2014 at 7:07 am

      Yum! (1) How come WE never have dinner dates? (2) Will Dane come teach Dan how to cook?

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:34 am

        1. Because you live far away. Move to Cali already.
        2. Unless you want Dan to spend an hour chopping an onion, I think you're better off teaching him yourself. (No offense, Dane;)

        Reply
    24. Meg @ The Housewife in Training Files -

      November 14, 2014 at 6:59 am

      Can Dane come over to my house for dinner?! Sounds perfect! And this cornbread? I have been dying to make a gluten free one that doesn't contain 17 eggs. This is it!

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:34 am

        Haha - I made sure to pass along your info to Dane;)

        Reply
    25. Annie+@+ciaochowbambina -

      November 14, 2014 at 6:57 am

      Okay...you've convinced me...I definitely need to make cornbread in a skillet! Your meal sounds fabulous!

      Reply
    26. Sarah@WholeandHeavenlyOven -

      November 14, 2014 at 6:47 am

      There is just something about cornbread that makes me want to just ignore the chili in my bowl and make my meal solely on cornbread. :D I LOVE that this is gluten-free and that you used buttermilk! I'll bet that makes for one unbelievably moist and fluffy cornbread! Pinning. :)

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:29 am

        Ha - I just had a conversation with Angi while eating chili and cornbread about whether you should eat the cornbread separately or throw in into the chili. Sounds like maybe you'd be in eat them separately camp! Thanks for sharing it, Sarah!

        Reply
    27. Pang @circahappy -

      November 14, 2014 at 6:27 am

      I must say I would love to see Dane's salad :) I am going to show your post to my hubby.. hint hint hahaha

      Love this healthy version, Sarah. They also look so delicious. Yummmm

      Reply
      • Sarah Menanix -

        November 17, 2014 at 2:15 am

        Haha - it's a shame I didn't take a picture of Dane's salad! It was a work of art.

        Thanks so much, Pang!

        Reply
    28. Jen @ Baked by an Introvert -

      November 14, 2014 at 5:49 am

      This cornbread looks to die for! I'm a huge sucker for skillet cornbread. This needs to happen soon! Pinning!

      Reply
    29. Anna @ Crunchy Creamy Sweet -

      November 14, 2014 at 5:24 am

      Cornbread should always be baked in a skillet. It's so much better! This looks fantastic, Sarah!

      Reply
      • Sarah Menanix -

        November 14, 2014 at 3:30 pm

        Totally agree! Thanks, Anna!

        Reply
    30. Alice @ Hip Foodie Mom -

      November 14, 2014 at 4:34 am

      I am so making corn bread this year for thanksgiving. . was torn . and I might even do rolls and cornbread because after seeing this and all the other fabulous cornbread recipes, it so needs to happen!!! love this!!! and Dane rocks by the way.

      Reply
      • Sarah Menanix -

        November 14, 2014 at 3:30 pm

        Definitely both! :)

        Reply

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