Cooking with Cast Iron: Crazy For Gluten-Free Cornbread

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gluten free cornbread

I like corn.

Well except for the year and a half that I had braces. Corn mocked me during that time.

But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!

I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!

This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).

Cornbread Skillet Recipe

Coat bottom & sides of cast iron skillet with oil (I used canola)

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. Yum! I love corn bread, but I’m always a little creeped out when there’s corn kernels in it. I don’t know why, I get texturally peculiar about things…then again I’m kinda peculiar in general 🙂

    PS: I’ve added you to my blog roll!

  2. I’m very impressed with your domesticity lately! You may even shame me into cooking a little more – hmmm, probably not!

  3. Yes ma’am! Bagels from scratch… and they’re not hard at all. You can make a big batch and freeze them and all will be right in the world.

    Although good, I’ve since improved upon that recipe and am still working on it to make it -just right.-

    But try them! Any recipe!

    P.S. thank you for the cornbread craving :o)

  4. Yum! This is very similar to my sour cream cornbread recipe!! I LOVE cornbread and I ONLY bake it in cast iron!! I use my great-grandma’s skillet which is over 100 years old!! 😉 Yours looks delicious! Don’t you love millet!

  5. Maureen,
    What brand of cornmeal are you using? I get weirded out purchasing a regular brand-probably from something I read about CC. Bob’s only seems to have medium grind (which is a little too crunchy!) I’ve been using the Bob’s masa harina, but it isn’t the same as cornmeal.

  6. Great question about brands!

    I have used Bob’s Red Mill Cornmeal and the medium grind is a bit “thick”. Just bought some Arrowhead Mills Organic Yellow Cornmeal (the package doesn’t say what grind it is, but it definitely looks finer than Bob’s). I have also used Goya Extra Fine Cornmeal with no reaction.

    So far, I don’t have a “favorite” brand — they all seem to bake well!

  7. Since learning I need to eat GF (about 18 months ago), I have been looking for a cornbread recipe. Yours sounds really good. I am definitely going to to try it…although I may omit the sugar and add in some green chiles…

    What size skillet do you use for this?


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  9. I haven’t make cornbread in a skillet or with sour cream. The sour cream sounds like a great ingredient to making this an awesome cornbread.

  10. I tried the recipe and it is FANTASTIC. Better than my Grandmother’s southern recipe. Like Sue, I used green chiles for a little extra zing. It’s a party favorite.

  11. I have made cornbread bread before but it does look as yummy as yours well i did not do it with sour cream,,might be the secret huh! so this time sour cream must be included,thank you for this

  12. Where can I get xantham gum from? I have never thought about making bread out of corn, sounds tasty though.

    I only have a cast iron griddle but I do love cooking with it.

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