Old-Fashioned Cornbread Recipe {Gluten-Free}

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This old-fashioned cornbread is the way Southern cooks made it for generations: nothing but cornmeal - no flour and no sugar - which means it’s naturally gluten-free. It bakes up denser than modern cornbread, with a deep corn flavor and crispy, crunchy edges from a hot cast-iron skillet, and it’s ready in about 30 minutes.

Old-fashioned cornbread in a cast-iron skillet, with a slice on a small plate.

When I was growing up, my mother made this skillet cornbread recipe and served it often. I make mine in the same cast-iron pan she used, and I’m thrilled to share her recipe with you.

⭐⭐⭐⭐⭐ Reader review: "Cornbread came out perfect. Exactly like Grandma’s. I like it because it is gluten-free with no added sugar. It was really easy and fast to make as well. Thank you for this recipe." - Grandma Nancy

How this differs from my traditional Southern cornbread

I have two skillet cornbread recipes on the blog, and they are truly different breads. My Southern Cornbread Recipe includes a little flour, bakes at 450 °F, and comes out lighter - it’s the one I use for my cornbread dressing.

This one is my mother’s: all cornmeal, no flour, baked at 400°F. It’s denser, the corn flavor is stronger, and because there’s no flour, it’s the one to make if anyone at your table is avoiding gluten. Neither has a speck of sugar - on that point, my mother and I are in complete agreement.

Old-fashioned cornbread ingredients

Baking soda, baking powder, two eggs, cornmeal, buttermilk, and peanut oil are on the table to make old-fashioned cornbread.

Stone-ground cornmeal - brings its signature sweet corn flavor and texture to this old-fashioned cornbread. The cornmeal you use makes a real difference: I use locally milled Bradley's Stone Ground Cornmeal from just up the road, but any coarse stone-ground cornmeal will give you that old-fashioned texture a fine grind can't. And always store cornmeal in the refrigerator or freezer.
Baking powder and baking soda - are leavening agents, which work with the buttermilk and salt to lighten the cornbread's texture and help it rise.
Kosher salt - enhances the flavor of the other ingredients.
Buttermilk - adds its characteristic tang and works with the baking powder and soda to lighten the texture of the bread.
Eggs - add structure, moisture, and flavor.
Peanut oil or bacon grease adds moisture, texture, and flavor. If you have it, melted bacon grease may be substituted and, as you might imagine, adds wonderful flavor.

How to make Old-Fashioned Cornbread

When you are ready to make it, gather your ingredients and preheat the oven to 400°F.
Add two tablespoons of vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for about five to seven minutes to heat up.
While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large mixing bowl.

Cornmeal and other dry ingredients are in a glass bowl.

Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.

Mix eggs, buttermilk, and oil together in a large glass measuring cup to make cornbread.

Add the liquid ingredients to the dry ingredients and mix until just combined. Do not overmix.

Combining dry ingredients and wet ingredients in a bowl to make cornbread batter.

Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.

Batter was just added to a hot cast-iron skillet before being placed in the oven, already starting to puff up.

Place the skillet back in the oven and bake for about 20-25 minutes. The cornbread is done when the top is a deep golden brown and has slightly pulled away from the sides. To ensure it is done, insert a toothpick into the center. It should come out clean.
Serve immediately with plenty of butter.

Baked old-fashioned cornbread without flour in a cast iron skillet on a wooden cutting board.

Serving suggestions

One of my favorite ways to enjoy cornbread is crumbling still-hot and crusty cornbread into a tall glass of cold, tangy buttermilk. This may be an acquired taste, but if you have never had it this way, I hope you will try it!

In the colder months, I like to serve this old-fashioned cornbread with Chuck Roast Chili or Salsa Verde Chili, Black-Eyed Pea Soup, Black-Eyed Peas, or Hoppin’ John, and Collard Greens.
In the summer, I pair it with Purple Hull Peas, Field Peas with Snaps, Succotash, Creamed Corn with Fresh Corn, or Fried Corn with Bacon and sliced fresh tomatoes.

Recipe FAQs

What is cornbread, and what does it taste like?

It’s a type of quick bread that is often made with only cornmeal or cornmeal and flour. Most recipes also call for buttermilk. In the South, it is usually baked in a cast-iron skillet, which gives it a crispy crust, and its taste depends on the recipe, the type of cornmeal used, and whether sugar is added.
The best description I’ve seen is that it tastes of cornfields on a warm summer day!

Why is cornbread so popular in the South?

Corn is easy to grow and, like Southern peas, thrives in the South’s sandy soil and hot and humid weather. The first cornbread was simply ground corn and water, and over the years it has evolved into a classic side dish for most Southern food.

What kind of cornmeal works best for making cornbread?

Because cornmeal is the star of the show, this recipe works best with the old-fashioned coarse stone-ground kind. If you are in the Tallahassee area, try Bradley’s Stone Ground Cornmeal, which is locally made and available at Bradley’s Country Store and at local farmers’ markets.

What’s the secret to moist cornbread?

The secret is buttermilk. Not only does this liquid gold add incredible flavor, but it also helps lighten the dense bread and make it more tender.

What kind of pan do you need to bake cornbread in?

A well-seasoned cast-iron skillet is essential to make perfect cornbread. It will give you the best results and the crispiest crust. You can use a metal or glass baking dish, but you won’t get the beautiful crust.

Why is my cornbread dry and crumbly?

Cornbread with no flour is naturally more crumbly than cornbread made with it - that’s the old-fashioned texture, not a mistake. But if it’s dry, the usual culprits are overbaking or overmixing. Pull it as soon as a toothpick comes out clean and the edges pull away from the skillet, and stir the batter only until just combined. If you’d rather have a bread that slices cleanly, that’s what my traditional recipe with flour is for.

Sharon’s tips

Cornbread is best served piping hot right out of the oven. While it's best not to make it ahead, you can prep the ingredients by getting everything ready and mixing the dry ingredients separately from the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the hot skillet.
Cornbread will keep for two to three days on your kitchen counter, about a week in the refrigerator, or about two to three months in the freezer. Be sure to wrap it tightly and keep it covered.
Leftover cornbread is delicious when sliced and toasted under the broiler for a minute or so. Then, top with a pat of butter.
This recipe works best with coarse stone-ground cornmeal. Try to find locally sourced cornmeal if you can.
If you don't have buttermilk, you can make your own by mixing a cup and a half of whole milk with one and a half tablespoons of either lemon juice or white vinegar. Let this mixture sit for five minutes, and voila, buttermilk. It's probably not something you would want to drink, but it works perfectly in this recipe.
A cast-iron skillet works best for baking traditional Southern cornbread. Please don't skip preheating the skillet before adding the batter. Adding the batter to a hot skillet is what makes the crust crispy.

What to serve with this cornbread

⭐ ⭐ ⭐ ⭐ ⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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Old Fashioned Southern Cornbread baked in a cast-iron skillet with a crispy golden brown crust.

Old-Fashioned Cornbread Recipe (No Flour - Gluten-Free)

Sharon Rigsby

Old-fashioned Southern Cornbread, made in a cast-iron skillet without flour, is a true Southern staple and an easy, quick gluten-free recipe!

4.61 from 53 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Bread

Cuisine American, Southern

Servings servings

Calories 257 kcal

Ingredients

▢ 4 tablespoons vegetable oil or bacon grease divided (I usually use peanut oil)
▢ 2 cups coarse stone-ground cornmeal
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 2 large eggs
▢ 1½ cups buttermilk

Instructions

Preheat the oven to 400°F.
Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

Notes

Cornbread is best served piping hot right out of the oven. While it's best not to make it ahead, you can prep the ingredients by getting everything ready and mixing the dry ingredients separately from the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the hot skillet.
Cornbread will keep for two to three days on your kitchen counter, about a week in the refrigerator, or about two to three months in the freezer. Be sure to wrap it tightly and keep it covered.
Leftover cornbread is delicious when sliced and toasted under the broiler for a minute or so. Then, top with a pat of butter.
This recipe works best with coarse stone-ground cornmeal. Try to find locally sourced cornmeal if you can.
If you don't have buttermilk, you can make your own by mixing a cup and a half of whole milk with one and a half tablespoons of either lemon juice or white vinegar. Let this mixture sit for five minutes, and voila, buttermilk. It's probably not something you would want to drink, but it works fine in this recipe.
A cast-iron skillet works best for baking traditional Southern cornbread. Please don't skip preheating the skillet before adding the batter. Adding the batter to a hot skillet is what makes the crust crispy.

Nutrition

Calories: 257kcalCarbohydrates: 31gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 46mgSodium: 492mgPotassium: 254mgFiber: 4gSugar: 3gVitamin A: 134IUCalcium: 82mgIron: 1mg

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