My Recipe for Gluten Free Cornbread Skillet is a family and fan-favorite –it’s been shared on social media over forty-thousand times!
Recipe for Gluten Free Cornbread Skillet
I’ve been serving this low-carb cornbread recipe at our Thanksgiving dinner for years and it’s quite a hit.
It’s so good though, that the boys enjoy it year-round.
When I serve it to them, I melt butter and honey together and drizzle it over the warm cornbread straight out of the oven.
Keto Cornbread Recipes
I loved making cornbread when I was a kid growing up in the 1970s
Back then we used a mix, and smothered our cornbread in margarine. It was packed with sugar and one of my favorite treats.
Now I make this special low carb keto cornbread recipe.
Corn in Cornbread
And the secret is out –there’s no corn in my cornbread. Why? I can’t digest corn.
My corn free cornbread is a bit of an oxymoron, but once you taste it, you won’t know the difference!
How to Make a Cornbread
This recipe for Gluten Free Cornbread Skillet is made with six ingredients total.
All you need to do is throw the almond flour, flaxmeal, salt, and baking soda in a food processor, then pulse in the eggs and apple cider vinegar.
Transfer the batter to a greased cast iron skillet pan to bake and voilá.
Warm keto cornbread straight out of the oven.
How to Make Cornbread Homemade
This homemade corn bread recipe is so dang easy it won’t bog you down when you’re cooking Thanksgiving dinner.
It’s also wonderful to throw in the oven as an after school snack for your little ones on a chilly day.
In fact, they might want to help you make it like mine did.
Gluten Free Cornbread Skillet
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ cup golden flaxmeal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- 2 tablespoons apple cider vinegar
Instructions
- In a food processor combine almond flour, flaxmeal, salt, and baking soda
- Pulse in eggs and apple cider vinegar
- Transfer batter to a greased 9 inch cast iron skillet
- Bake at 350°F for 20-25 minutes
- Serve
How to Store Cornbread
I often make this Gluten Free Cornbread Skillet a day ahead of time.
After it bakes, I let it cool, then remove from the skillet.
To store, I wrap the cornbread in a paper towel, then zip it into a plastic bag and place it in the fridge.
It will keep for up to four days when stored this way.
Cornbread Almond Flour
The almond flour in this cornbread gives it an incredible flavor profile.
It makes me so happy to eat healthy keto cornbread and serve it to my family!
Is Cornbread Gluten Free
Wondering if cornbread is gluten free?
Made without wheat flour, my cornbread is 100% gluten free.
Cornbread Goes With?
Cornbread goes with so many delicious toppings.
We love it with my Gravy Recipe for Biscuits, or dipped in my incredible 3-Ingredient Cranberry Cherry Relish.
Here are some other classics you can try smothering it in:
- Buttermilk
- Honey
- Jalapeños
Corn Bread Sweet
If you’d like cornbread that’s sweet, but still keto, you can add one-eighth teaspoon of stevia to the batter.
I’ve made it that way and it’s fantastic.
I think it would also be amazing with a tablespoon or two of honey added to the recipe, but I haven’t tried that so not sure if other ingredients need to be adjusted accordingly.
Gluten Free Cornbread in Cast Iron
This is a fantastic gluten free cornbread recipe.
Baking it in the cast iron skillet and serving it hot table side really takes it to the next level.
Bonus? Fewer dishes to clean equals a win-win for me.
Cast Iron Skillets Recipes
I love cooking in a cast iron skillet, it makes everything look and taste better!
So below, I’m sharing my favorite one pot meal, cast iron skillet recipes with you.
Spaghetti Squash Bake Recipe
My Keto Mac and Cheese Skillet Casserole is the perfect spaghetti squash bake recipe!
It’s made with nine ingredients total, including the salt and pepper.
The only other things you need to make this are ground beef, eggs, a touch of cream, cheese, and smoked paprika..
Huevos Rancheros Casserole
My seven ingredient Huevos Rancheros Casserole recipe is made with eggs, olive oil, onion, salsa, cheese, salt, and pepper.
It’s a great one pot meal for a crowd.
Cauliflower Rice Mexican
Another wonderful one pot meal, my Mexican Chicken and Rice is made with eight ingredients and a cinch to prepare.
All you need is olive oil, cauliflower rice, chicken, onion, celery, chilies, chili powder, and salt.
Feel free to take it up and notch and top with diced avocados and cheese!
Keto Diet Healthy Recipes
My Recipe for Gluten Free Skillet Cornbread is perfect if you’re in need of Keto Diet Healthy Recipes.
So are the keto one pot meals above.
All of these low carb recipes are 100% gluten free and grain free, just like everything else on my website!
Making Cornbread
I hope you and your family enjoy making cornbread as much as we do.
What are you going to top your cornbread with?
Honey, green chiles, jalapeños? Leave a comment and let me know your favorite cornbread topping.
This Recipe for Gluten Free Skillet Cornbread is an oldie but goodie from the archives. I first shared it in 2016.
Donna in Inwood says
I’ve had it in the back of my mind for some time to experiment with this recipe by using buttermilk instead of apple cider vinegar. I have a lovely old cookbook called “Southern Cooking,” (which I grew up with) that has a recipe for buttermilk cornbread. I’m not sure about the volumes, though. The southern recipe calls for 1 egg, 1 cup of cornmeal and 1 cup of buttermilk. Here you are using more eggs (I assume to help bind it together) and of course the vinegar, which I assume is a lot more acidic, ounce for ounce, than buttermilk. So I might try 1 cup of buttermilk in place of your vinegar and reduce the egg count to 4. Any thoughts? I will let you know if it works. ;-)
Elana says
Donna, true confession! I’m not that good at altering recipes, my real talent is in creating them from the ground up! I hope you’ll keep me posted on your experiment –it sounds fun :-)
Helen Burkshire says
All I have is almond meal. Will it still turn out using this?
Elana says
Helen, for more on that please go here:
https://elanaspantry.com/ingredients/almond-flour/
Have a lovely day!
Elana
Candy says
Does anybody know if the consistency of this would work for dipping a hot dog in for making “corn” dogs? We’re going paleo for my sons, one of whom is Asperger’s (autism spectrum) and the other with ADHD. Hoping for a recipe they would eat.
Elana says
Candy, I haven’t tried that so not sure. Here’s the closest thing I’ve got for you:
https://elanaspantry.com/keto-corn-dog-mini-muffins/
I hope you’ll keep me posted on how your sons do on their new diet!
Elana
Paulette says
Eliana, I can’t find where to enter a new comment, only a reply. The corn bread is AWESOME. Do you have the nutrition info for the recipe? I’ve been trying to look up all the ingredients to figure it out, but the flax seed, for example, only gives 2 tsp, whereas the recipe has 1/4 cup. ?
Elana says
Paulette, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Thanks for letting me know this cornbread is AWESOME!
Elana
Diane Beebe says
Hi,
I have some cornbread extract do you know how much I would use to get the cornbread flavor?
Thanks
Elana says
Diane, I havenn’t tried that so not sure :-)
Shay says
I literally just finished making this. I’ve eaten a LOT of cornbread in my life and did not have high hopes for this at all (most low-carb/keto “bread” recipes never taste good to me) but it ACTUALLY TASTES GOOD AND IT RESEMBLES CORNBREAD PRETTY WELL.
THANK YOU FOR THIS!
Elana says
Shay, thanks for letting me know that this TASTES GOOD! Have a wonderful day :-)
Sierra says
Hi I’m thinking aboiut making this and turning it into a cornbread dressing or some people say stuffing..what are your thoughts on your recipe being used as a cornbread substitute in a stuffing recipe?
Elana says
Sierra, I haven’t tried that so not sure :-)
Ann Everett says
I don’t understand how you can make cornbread without any corn ingredient?
Elana says
Ann, thanks for your comment! I gave up all grains including corn in 2001, and have more than 1,000 grain-free recipes on this site, so this is my version of cornbread :-)
Willa says
Just made it! Added a little honey, prefer it even sweeter ;-)
But its an awesome alternative for someone trying to minimize carbs!
Elana says
Willa, thanks for letting me know this is awesome!
Sandra says
This is NOT cornbread in any way at all because there is no corn or corn meal in it. It’s almond flour bread. Please call it what it is. Or at least call it “Mock Cornbread.”
Elana says
Sandra, thanks so much for your feedback! This is the closest I (and many of my readers) will ever get to cornbread and it’s a wonderful substitute for folks like me –I gave up corn in 2001 :-)
Jill Johnson says
any hope of making this without eggs?
Elana says
Jill, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Leyla says
Looks good, can’t wait to try it. If I skip the flax, do I need to increase the flour by same amount of flax? Thanks much, love your site, books & recipes!
Elana says
Leyla, thanks for your comment and for letting me know you love my website and books! I haven’t tried making this bread without flax so not sure how you would need to adjust it. If you do experiment please let us know how it goes :-)
Jan says
I will try this– but how can you call this cornbread if there is no corn meal in it?
What not almond bread? What makes this bread yellow as in the picture?
Elana says
Jan, thanks for your comment! I gave up grains in 2001 and haven’t eaten corn since, so this is my version of cornbread. Golden flaxmeal and almond flour give this bread the golden hues of its wheat and corn-filled high carb counterpart :-)
Donna in Inwood says
This bread is quite good, and I’m sure I’ll make it again. I was a little dubious because in general, recipes with “just five ingredients!” don’t work out so well — at least not for my taste buds. I find that to be kind of a misdirection in cooking — the number of ingredients doesn’t mean much. And I also shy away from paleo baked goods that rely on nut butters or that get too eggy — again, I’ve been disappointed with the results from other chefs. That said, this is terrific bread. I made it in the small cast iron pan, as recommended, and it’s the right size. It makes a round loaf that is relatively thick, so that when you cut it into 8 slices, they are pretty sizeable. One-eighth is a good-sized serving when made that way. It’s also quick to make. For skeptics, I say, definitely try it!
Elana says
Donna, thanks for letting me know this bread is terrific!
Margaret Momparler says
My Grandmother Nellie Fisk came by covered wagon from MO to KS; I have her black iron skillet. I loved my Mother’s cornbread because she never used much flour and her cornbread was only about an inch high. I really dislike the Corn Cake they serve at Marie Callendars as it is to fluffy, and too sweet. It’s more like a dessert than a bread. When I was younger cornbread was usually made and enjoyd with a bowl of hot beans with vinegar in the beans. Because the cornbread was so dense you could put a piece on the bottom of the bowl and then smother it with the hot beans. We usually cooked White Navy Beans; I never saw or heard of Pinto Beans until I came to CA and I never heard of Black Beans until my PR Mother in Law made them for me. Luckily for me, my Mom used Butter, not margarine which is like plastic in the body. When the first Margarine came out it was in a plastic pouch with a dot of coloring in the middle. The consumer took the pouch and mashed the coloring around to make the pale Margarine a yellow butter color. That didn’t last for long.
Elana says
Thanks Margaret!
Merlou says
I’m giving this a try with a few additions. I put in 1 T. of finely chopped onion and 2 T. of finely diced red/green pepper to give it a Mexican look and taste. I also used white wine vinegar as I didn’t have any cider vinegar. I added half a cup of finely shredded mozzarella as well. In other recipes using almond flour, I find the cheese improves the texture and helps it hold together. It’s in the oven now, and looks awesome!
Elana says
Merlou, thanks for your comment!
Margaret Momparler says
Merilou, This is called Mexican Corn Bread or Texas Cornbread. Thanks for reminding me of it as I have a good recipe for it. It calls for a small can of corn, but now with the GMO corn I have to be very careful when I buy any corn products. I’m wondering if Corn is really Paleo as it is a NEW WORLD GRAIN not found in Europe. The earliest Corn is found in caves in Mexico about 3,000 years ago.
Elana says
Margaret, thanks for your comment. Corn is not considered a paleo food. Personally, I haven’t eaten it since 2001 when I went on the grain-free diet :-)
Donna in Inwood says
I’m intrigued by the idea of making this with buttermilk. I grew up in the South, and we had savory cornbread that was always made with buttermilk (and bacon grease ;-). My question is the same as one that was already asked — if you were to sub buttermilk for the ACV, would you use the same amount — ie 2 tablespoons? thanks.
Elana says
Donna, I haven’t tried that so not sure :-)
Margaret Momparler says
Donna, I’m sure there are recipes of corn bread with buttermilk. I may have one someplace.