Egg-Free, Gluten-Free Skillet Cornbread
Jesse Wolf·38 min·Makes 1 (8-inch) skillet (about 8 slices)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
Ingredients
- Dry
- •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)
- Wet
- •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)
- For the pan
- •1 tbsp neutral oil (or butter/vegan butter)
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.