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Recipe: Gluten & dairy free skillet cornbread

Made using gluten-free flour and cream style corn instead of milk, this cornbread is hearty, flavorful and a perfect complement to soups and slow-cooker meals.

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Having grown up in the South I like my cornbread savory, preferably made with bacon drippings. Hubby, on the other hand, likes his cornbread sweet. While I still make savory cornbread occasionally for myself, this recipe satisfies both of us. The sweetness is light enough not to offend my Southern-bred palate, and adding some chopped sweet Vidalia onion (optional) gives it a touch of complementary savoriness.

In lieu of milk, I use cream style corn for the liquid, and I also use my favorite gluten-free flour. The resulting cornbread is both gluten- and dairy-free, but also hearty and flavorful, a perfect complement to soups and slow-cooker meals.

Recipe: Gluten & dairy free skillet cornbread

Serves 8



  • Preheat oven to 350 degrees F. Put 1 tablespoon shortening in 8″ cast-iron skillet and place in oven to melt.
    (I use this Lodge pre-seasoned cast-iron 8-inch skillet with this silicone hot handle holder)
  • In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
  • In a separate bowl, use a mixer to cream together eggs and 4 tablespoons softened shortening; stir in cream style corn.
  • Combine wet and dry ingredients until just moistened. If desired, add chopped onion at this point.
  • Spoon batter into heated skillet and bake in preheated oven for about 25 minutes, or until a toothpick inserted in center comes out clean.
  • Cool 10 minutes before serving.

If you try this recipe, I’d love to hear about it in the comments below!

Recipe: Gluten & dairy free skillet cornbread

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