Mom's Texas Skillet Cornbread

K Keeton
by K Keeton
20 servings
30 min

One of my all-time favorite gluten-free recipes is Mom’s Texas Skillet Cornbread. If you are looking for a delicious, easy-to-make cornbread then this recipe is sure to please! Nothing says comfort food like a slice of warm, homemade cornbread.

This is a great go-to recipe for any diet and if you are not doing gluten-free then any all-purpose flour and yellow cornmeal are fine to use. If you are gluten-free then this is a great recipe! Many gluten-free cornbread recipes turn out too heavy for my taste. This recipe makes a lighter textured cornbread with a crispy crust.

For a complete list of our gluten-free ingredients that were used for this recipe .

This old-fashioned cornbread recipe is made in a cast iron skillet for a crispy crust and a moist center. It’s made with simple ingredients that you probably already have on hand, and it’s sure to become a new family favorite. It’s the perfect accompaniment to chili, soup, or a hearty stew.

If you are looking for the comfort and deliciousness of a slice of warm, homemade cornbread this recipe classic is sure to hit the spot. This easy-to-make cornbread recipe will become a new family favorite!

What is Cornbread & Why is it a Classic Southern Dish?

Cornbread is a type of quick bread made from cornmeal, flour, eggs, milk, and baking powder. It is a staple food in many parts of the world, but it is particularly associated with the Southern United States. Cornbread is considered a classic Southern dish because it has a long history in the region.

The history of cornbread dates back thousands of years to the Americas. Corn was first domesticated in Mexico around 7,000 years ago, and Native Americans in the Americas developed a variety of corn-based dishes, including cornbread.

When Europeans arrived in the Americas, they adopted cornbread from Native Americans. Cornmeal was a valuable ingredient for early colonists, as it was a sturdy grain that could be grown in a variety of climates. Cornbread became a staple food in the Southern colonies, where it was often eaten with molasses or honey.

In the 19th century, cornbread became even more popular in the South, as it was a cheap and easy way to feed large families. Cornbread was often served with beans, greens, and other vegetables. It was also used to make cornbread dressing, a popular Thanksgiving side dish.

Today, cornbread is still a popular food in the South, but it is enjoyed all over the United States. There are many different variations of cornbread, including sweet cornbread, savory cornbread, and cornbread muffins. Cornbread is often served with chili, stews, and other hearty dishes.

Cornbread is a Symbol of Southern Heritage and Hospitality

In addition to its culinary significance, cornbread also has cultural importance in the South. It is often seen as a symbol of Southern heritage and hospitality. Cornbread is often served at social gatherings and community events. It is also a popular food to bring to potlucks and church dinners.

Here are some interesting facts about cornbread:

  • Cornbread is a good source of fiber and protein.
  • Cornbread can be made with different types of cornmeal, including white, yellow, and blue cornmeal.
  • Cornbread can be made sweet or savory.
  • Cornbread is often served with butter, honey, or molasses.
  • Cornbread can be made in a variety of shapes and sizes, including loaves, muffins, and pancakes.
  • Cornbread is often served with traditional Southern dishes like bean soups and collard greens.
  • Cornbread is a popular food in the Southern United States, but it is enjoyed all over the world.
  • Cornbread has cultural significance in the South, where it is often seen as a symbol of Southern heritage and hospitality.

More Mom’s Texas Skillet Cornbread

Be sure to save a little for your softened butter and favorite preserves or honey!

Here is a table that shows the recommended ratio of baking powder to use in recipes with and without buttermilk:IngredientNo ButtermilkButtermilkBaking powder1 teaspoon1/2 teaspoon*A good rule of thumb is to reduce the amount of baking powder by half in recipes that call for buttermilk. In our recipe, the 2 1/2 tablespoons would be reduced by 1/2 if using buttermilk.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Read more about cast iron cookware and cooking with cast iron here.

Mom’s Texas Skillet Cornbread
Mom’s Texas Skillet Cornbread
Gluten-Free Options – Mom’s Texas Skillet Cornbread

Gluten-Free products we have used are:

Wholesome Organic Cane Sugar

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Great River Organic Medium Grind Cornmeal

Great Value Baking Powder – Wal Mart

Gluten-Free options are provided as a resource only. Always check your product labeling or contact the manufacturer of the ingredients you are using. If there is not a gluten-free or GF on the label of the product packaging, read the ingredients label thoroughly. Check for hidden or questionable ingredients. Some ingredients may contain hidden gluten.



The Great San Saba River

Pecan Company

Peach Pecan & Amaretto

Preserves 11 Ounce


Mom's Texas Skillet Cornbread
Recipe details
  • 20  servings
  • Prep time: 10 minutes Minutes Cook time: 20 minutes Minutes Total time: 30 min
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  • 2 cup gluten-free baking flour
  • 2 cup gluten-free yellow cornmeal
  • 3/4 cup granulated sugar cane sugar recommended
  • 2 tsp salt
  • 2 1/2 tbsp baking powder
  • 1/3 cup vegetable oil
  • 1/3 cup melted butter
  • 2 large eggs
  • 2 cup milk *see note if using buttermilk

Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-inch round deep-sided style cast iron skillet and set aside. (We used a Lodge Cast Iron Seasoned 12" Skillet)
In a large bowl, whisk together the GF flour, GF cornmeal, baking powder, salt, and sugar. Make a well in the center for wet ingredients. *See note for GF products used in this recipe
In a separate medium-sized bowl, whisk together the eggs, milk, oil, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Let the batter rest for 2 minutes.
Pour the rested batter into the prepared skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for approximately 10 minutes before slicing and serving.
  • For a crispier cornbread, preheat the cast iron skillet in the oven for 5 minutes before adding the batter.
  • For a sweeter cornbread increase sugar to one cup.
  • You can add chopped vegetables, cheese, or other toppings to your cornbread batter.
  • Serve your cornbread with butter, honey, or your favorite dipping sauce.
  • Tip: Don’t forget to leave some butter out to soften and serve on the warm cornbread, if desired. So YUMMY!
  • You can make this recipe with equal amounts of buttermilk if you prefer. Keep in mind that recipes with buttermilk take less baking powder. Buttermilk is acidic, and this acidity reacts with the baking powder to create carbon dioxide bubbles. These bubbles help to leaven the baked good, making it light and fluffy. However, too much baking powder can make the baked goods taste bitter. By reducing the amount of baking powder in a recipe with buttermilk, you can create a more balanced flavor and texture. *See Table below.
  • Please see the gluten-free ingredients we used below.
K Keeton
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