Gluten-Free Skillet Buttermilk Cornbread
Side Dishes Southern Baked Goods Meal Prep Recipe Quick Breads and Muffins Yeast-Free Breads and Flatbreads
![BUTTERMILK SKILLET CORNBREAD-1](/sites/default/files/styles/fullscreen_banner/public/media/BUTTERMILK%20SKILLET%20CORNBREAD-1.jpg?h=ecee6e79&itok=kRc9aVTM)
![BUTTERMILK SKILLET CORNBREAD-2](/sites/default/files/styles/fullscreen_banner/public/media/BUTTERMILK%20SKILLET%20CORNBREAD-2.jpg?h=99a03b4e&itok=ylGvBzDj)
![BUTTERMILK SKILLET CORNBREAD-3](/sites/default/files/styles/fullscreen_banner/public/media/BUTTERMILK%20SKILLET%20CORNBREAD-3.jpg?h=385e5eb7&itok=d5hSCxb7)
Serve this more traditional gluten-free cornbread recipe with a spicy chili for a warming fall meal. The cast iron skillet gets heated with butter before adding the batter, which creates a crispier crust on the cornbread!
Ingredients
Dry Ingredients
1½ cups
cornmeal
1¼ cups
white rice flour
1 tablespoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
1½ cups
buttermilk
1 large
eggs
2 tablespoons
maple syrup
(or honey)
6 tablespoons
butter
(divided)