Skillet Cornbread 

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1 cup yellow cornmeal

1 cup all purpose gluten free flour Can also use all purpose wheat flour (if you are not gluten free)

1 cup of granulated sugar may swap for coconut sugar


1 cup melted coconut oil or melted butter, dairy free butter, ghee

2 tablespoons dairy free butter to brush on top of the finished cornbread

1 can creamed corn 15 ounces

1 tablespoon baking powder

4 eggs

¼ teaspoon salt only if using unsalted butter


  1. Preheat oven to 350°F
  2. Mix cornmeal, all purpose gluten free flour, baking powder and salt (optional) together and set aside
  3. Melt butter and add sugar. Mix until sugar dissolves
  4. Whisk together eggs
  5. Add whisked eggs and creamed corn to the butter and sugar mixture
  6. Combine wet and dry ingredients and mix until fully combined.
  7. Pour into a greased skillet.
  8. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Immediately after removing the cornbread from the oven brush the top with some dairy free butter or ghee to keep it deliciously moist!


  1. I warm my skillet up in the oven, while I am preheating the oven. Then I rub coconut oil or butter all over the inside of the skillet just before pouring the batter in.
  2. You can substitute all purpose gluten free flour for all purpose wheat flour if you don’t have a gluten allergy. In fact that’s how I used to make this until I figured out that gluten was not my friend.
  3. You can add a cup of cheddar cheese to this recipe for a cheesy cornbread. I’ve even added jalapeños, when I’m serving it with chili.
  4. You can also pour these into muffin tins for cornbread muffins. (Source:-

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