Egg-Free, Gluten-Free Skillet Cornbread

Name: Egg-Free, Gluten-Free Skillet Cornbread
Prep time: 10 min
Cook time: 18 min
Total time: 38 min
Yield: Makes 1 (8-inch) skillet (about 8 slices)
Cuisine: American
Ingredients: 1 cup (140 g) gluten-free cornmeal (medium grind); 1 cup (140 g) gluten-free all-purpose flour blend (preferably one that includes xanthan/guar gum); 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 2 tbsp sugar or honey (optional, helps browning); 2 tbsp ground flaxseed (or chia); 5 tbsp water; 1 1/4 cups (300 g/ml) buttermilk; 1/3 cup (80 ml) neutral oil (or melted butter/vegan butter); 1 tbsp neutral oil (or butter/vegan butter)

Jesse Wolf

A hot-skillet cornbread with crisp, caramelized edges and a tender, sliceable crumb—without eggs or gluten. Flax “eggs” provide structure, while a mix of cornmeal and gluten-free flour keeps it moist and not gritty. Slightly sweet (optional) and tangy from buttermilk, it’s perfect alongside chili, soups, BBQ, or as a breakfast wedge with honey and butter. Bakes fast and holds together well once briefly cooled.

gluten-free
egg-free
skillet
quick bread
side

38 min total · 10 min prep · 18 min cook · 10 min rest

Makes 1 (8-inch) skillet (about 8 slices)

240 kcal · 4g protein · 33g carbs · 11g fat total

8-inch cast-iron skillet (or 8x8-inch metal pan) · Mixing bowls · Whisk · Spatula

Ingredients

Instructions

Prep

Heat oven to 425°F (220°C). Put an 8-inch cast-iron skillet (or a metal 8x8-inch pan) in the oven while it preheats so it gets hot.

Make the egg replacer: stir together the ground flaxseed and water. Let stand 5–10 minutes until gel-like and spoonable.

Mix

In a medium bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar (if using).

In a separate bowl, whisk the buttermilk and oil, then whisk in the flax gel.

Pour wet into dry and stir just until no dry pockets remain. The batter should be thick but pourable; if it’s stiff, add 1–2 tbsp more buttermilk.

Bake

Carefully remove the hot skillet from the oven. Add the 1 tbsp oil and swirl to coat; it should shimmer immediately.

Scrape the batter into the skillet (the edges should sizzle) and smooth the top.

Bake 15–20 minutes, until deeply golden, the edges pull slightly from the pan, and the center springs back when pressed. A toothpick should come out with a few moist crumbs, not wet batter.

Cool 10 minutes before slicing to help the crumb set and stay sliceable.

Doneness cue: The top should look set and matte (not wet), and the cornbread should smell toasty and a little sweet; the edges will be browned and crisp.

Notes

Dairy-free: Replace buttermilk with 1 1/4 cups plant milk + 1 tbsp apple cider vinegar; rest 5 minutes until slightly thickened and tangy. If your gluten-free flour blend is gum-free, add 1/2 tsp xanthan gum to improve sliceability. Mix-ins: Fold in 1/2 cup corn kernels, chopped jalapeño, scallions, or 3/4 cup shredded cheddar/DF cheese. Storage: Cool completely, wrap airtight, and store 2 days at room temp or 5 days refrigerated. Rewarm slices in a dry skillet to re-crisp edges; freezes well up to 2 months.