Skillet Cornbread Recipe (Gluten-Free, Moist & Fluffy)

This is not a drill. I made my first homemade cornbread and it turned out unbelievably good. It took me a while to try this classic from scratch, but now that I’ve perfected this Gluten-Free Cornbread Skillet recipe, I won’t be going back. I’m proud of how it turned out and excited to share how simple it is to make. Bonus: it’s lactose-free, so if you’re dairy-sensitive this one’s for you. Don’t let the gluten-free and lactose-free labels fool you—this cornbread is naturally sweetened with honey and delivers love at first bite. Make it soon for your family and friends.

Crowd-Pleasing Cornbread

This GF Skillet Cornbread tastes even better than it looks. The first time I made it was on Thanksgiving and it was a hit with the whole family. Even if you’re not usually a cornbread enthusiast, give this a try—you might be converted. The texture is soft and tender with just the right crumble. I love drizzling extra honey on top; it almost feels like dessert, and that’s a very good thing in my book.

Healthy and Homemade

This cornbread is gluten-free and lactose-free and made with wholesome ingredients. I used Masa Harina, which worked beautifully, but regular organic cornmeal is also fine. To keep the bread fluffy and moist I used eggs and ghee. Ghee provides rich buttery flavor and healthy fats, and it’s often tolerated by people with lactose intolerance because the milk solids are removed.

What’s Ghee?

Ghee is clarified butter: simmered to remove water and separate the milk solids, which are then strained out. The result is a rich, golden butterfat that can be used in place of butter. It’s made from cow’s milk, so it’s not suitable for those with a dairy allergy, but many people with lactose intolerance can enjoy it without issues.

Honey is the natural sweetener in this recipe. It adds flavor and a touch of natural sweetness. Compared to white sugar, honey tends to metabolize differently and may cause a smaller blood sugar spike for some people. For balance and to keep the recipe gluten-free and lactose-free, I used GF all-purpose flour and unsweetened almond milk. A splash of lemon juice adds brightness and a little acidity. Combine everything and you’ve got warm, homemade cornbread that’s hard to resist.

The Coziest Combo

Cornbread is a classic Thanksgiving side, but it’s excellent any time of year. One of my favorite pairings is this cornbread with my Hearty Paleo Chili—perfect together. While the cornbread bakes, make a pot of chili and enjoy the cozy aromas. Pro tip: drizzle honey on top of the cornbread, crumble it over your chili, and enjoy. It’s a comforting fall or winter meal that’s simple and satisfying.

Ingredients You’ll Need:

• 3 eggs
• 1 cup milk (I used unsweetened almond milk)
• 1 tbsp lemon juice
• 1/3 cup ghee, melted
• 1/2 cup honey
• 1 cup + 2 tbsp cornmeal (I used Masa Harina)
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• 2 tsp baking powder

How to Make a Gluten-Free Cornbread Skillet

Preheat the oven to 375°F. In a large bowl, combine all the wet ingredients and whisk or beat with a hand mixer until smooth. Add the dry ingredients, breaking up any clumps, and stir just until combined—don’t overmix.

Grease a 10-inch cast-iron skillet (or other baking dish) with oil, then pour in the batter. Bake for 20–25 minutes, until the edges are golden and a toothpick in the center comes out clean. Top with extra honey or ghee and serve with chili, or enjoy on its own.

Recipe Substitutions & Questions

I prefer a 10-inch cast-iron skillet, but any baking dish will work if you don’t have one. If you don’t need this to be lactose-free, use your preferred milk instead of almond milk. Ghee can be substituted with butter or oil. Regular all-purpose flour works if gluten isn’t a concern. Masa Harina worked great for me, but fine or medium-ground yellow or white cornmeal are also good options.

A quick tip to bring eggs to room temperature: place the eggs (in their shells) in a bowl of warm tap water for about 5 minutes—don’t use hot water or you risk starting to cook them.

How to Keep Cornbread from Being Too Crumbly

To prevent overly crumbly cornbread, add a touch more liquid (milk) to the batter if it seems dry. Avoid overmixing: stir just until combined. Even a few extra stirs can make the texture drier and crumblier, so gentle mixing is key.

What Type of Cornmeal Is Best?

Fine or medium-ground cornmeal works well, in yellow or white. Medium-ground gives more texture; fine yields a smoother crumb. Yellow cornmeal has a stronger corn flavor, while white is milder. Masa Harina also works nicely—it’s nixtamalized corn flour commonly used for tortillas and tamales, and it produced a tender, flavorful cornbread in this recipe.

Shop the Recipe

Looking for More Baked Goods and Sides? Try These:

Gluten-Free, Dairy-Free Banana Bread

Paleo Pecan Pie Bars

Double Chocolate Zucchini Blender Muffins

Creamy Buttery Mashed Potatoes

Homemade Cinnamon Applesauce

Click here to watch the reel I made of this recipe 🙂