A gluten-free cornbread with whole-grain flavor and goodness.



Hands on Time: 5 minutes
Baking Time: 18-20 minutes
Total Time: 25 minutes
Yield: 8-10 wedges

  1. Put the butter or oil in an 8 to 10 inch cast iron skillet* and place in the oven while preheating to 400°F.
  2. In medium size bowl stir together dry ingredients.
  3. In a small bowl combine eggs, buttermilk and honey or sugar.
  4. Add to cornmeal mixture. Stir to combine.
  5. When oven reaches temperature and butter is melted or hot (but not smoking), remove from oven. Make sure bottom and sides of pan are well coated.
  6. Pour the butter or oil into the batter and stir to combine.
  7. Pour batter into the hot pan. A good sizzle insures a crispy crust!
  8. Bake 18-20 minutes or until top is golden brown.
  9. Remove from oven and let cool 2 minutes. Run a knife around the edge of the cornbread, place a serving plate upside down on top and invert pan to remove cornbread.
  10. Slice in wedges.

Recipe Tips and Tricks

*If you don’t have a cast iron skillet, a 8 to 9 inch cake pan or 9 inch square baking pan will do fine. It will heat faster in the oven so make sure the butter or oil doesn’t burn.