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Gluten Free Skillet Cornbread
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5 from 2 votes

Gluten Free Skillet Cornbread

Servings: 8


  • 1 &1/4 cup finely ground cornmeal
  • ¾ cup white rice flour
  • 1 Tbs baking powder
  • ½ tsp baking soda
  • 1 & ½ tsp finely ground sea salt
  • 1 & 1/2 cups milk I used 2%
  • ¼ cup melted grass-fed pasture-raised butter, plus enough to grease your skillet
  • 1/4 cup plus 1 Tbs raw honey melt if it is in a solid state
  • 2 large eggs plus 1 large egg white (lightly beaten together)
  • ¾ cup grated Kerry Gold Dubliner Cheese (or grass-fed, pasture-raised cheddar cheese)
  • I recommend using organic ingredients when possible.


  • Butter a cast iron skillet. Place buttered skillet in the oven and preheat to 350 degrees.
  • In a large mixing bowl, whisk together the cornmeal, rice flour, baking powder, baking soda, and salt.
  • In a separate smaller bowl, whisk together: the milk, the lightly beaten eggs, ¼ cup melted raw honey, and the melted butter, (make sure honey and butter are not too hot or they will cook the eggs.)
  • With a whisk, combine the wet eggs mixture to the dry ingredients, and stir.
  • With a wooden spoon, stir in the grated cheddar cheese.
  • Remove hot cast iron skillet from the oven and pour the cornbread batter into it. Use a spatula to scrape down the sides of your bowl.
  • The batter will sizzle along the edges of the skillet.
  • Spread out batter to an even layer, and bake at 350 for 30-35 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
  • Drizzle 1 Tbs raw honey over the top of the warm cornbread, and spread with a spatula for an even coating.
  • Let cool before cutting.