Brown Butter Skillet Cornbread (Naturally Gluten-Free) with Jalapeño Honey Butter
This is the cornbread that makes people stop mid-bite and ask, “Wait… this is gluten-free?” It’s golden and tender, a little sweet from pure maple syrup, and baked in a screaming-hot cast iron skillet swirled with brown butter, so the edges come out crisp and lacy.
And here’s the secret: there’s no flour blend at all. Cornmeal and corn flour do all the work, which makes this cornbread naturally gluten-free. Serve it warm with my jalapeño honey butter, or let it go stale on purpose and turn it into gluten-free cornbread stuffing for Thanksgiving.
Jump to RecipeWhy This Gluten-Free Cornbread Works
- Brown butter: browning the butter gives the whole pan a toasty, nutty flavor you can’t get from melted butter.
- Cornmeal + P.A.N. corn flour: fine cornmeal brings the classic crumb, and P.A.N. pre-cooked corn flour keeps it tender and soft like a wheat cornbread instead of gritty.
- A preheated skillet: pouring the batter into a hot, buttered cast iron pan sets the edges instantly for that crisp, golden crust.
- Maple syrup and buttermilk: just enough sweetness, plus moisture so it doesn’t dry out.
My Secret Weapon: P.A.N. Corn Flour
My hands-down favorite is P.A.N. pre-cooked white corn meal (the yellow bag). It’s labeled gluten-free and mimics regular flour so well that it’s my secret weapon here. Find P.A.N. on Amazon. Just don’t swap in cornstarch: it’s a white thickener and will make the cornbread gummy.
Is Cornmeal Gluten-Free?
Corn is naturally gluten-free, but cornmeal is often milled on equipment shared with wheat. If you’re baking for someone with celiac disease, buy cornmeal and corn flour labeled certified gluten-free.
Jalapeño Honey Butter
A little heat, a little sweet, and completely addictive. It takes five minutes and is the recipe people ask for right after the cornbread. For a gorgeous finish, brush a little on the hot cornbread the second it comes out of the oven. It’s just as good on my cheddar cornbread biscuits.
Make It Ahead
Cornbread is best the day it’s baked, but leftovers keep wrapped at room temperature for 2 days. Day-old cornbread is exactly what you want for stuffing. Cut it into cubes and see my gluten-free cornbread stuffing with sausage, fennel and pears.
More Thanksgiving ideas? See all my gluten-free Thanksgiving recipes, and tag @unbelievablygf when you bake this one.
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Brown Butter Skillet Cornbread
Course: Side Dish, Bread, Thanksgiving4
servings30
minutes40
minutesNaturally gluten-free cornbread made with cornmeal and corn flour, sweetened with maple syrup and baked in a brown-butter cast iron skillet.
Ingredients
- Cornbread
12 tablespoons (1½ sticks / 170 g) unsalted butter, divided
1 cup (130 g) fine cornmeal
½ cup (65 g) P.A.N. pre-cooked white corn meal or other corn flour (not cornstarch)
2 teaspoons (8 g) baking powder
1 teaspoon kosher salt
3 large eggs, room temperature
½ cup (120 ml) pure maple syrup
1¾ cups (415 ml) buttermilk
- Jalapeño honey butter (optional)
4 tablespoons salted butter, softened
1–2 teaspoons honey
1 jalapeño, seeded if desired, minced
Pinch of salt or lime zest (optional)
Directions
- Preheat the oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat.
- Brown the butter: In a saucepan over medium heat, melt 10 tablespoons of the butter and keep cooking, swirling, until it turns deep golden brown and smells nutty. Remove from the heat and let cool slightly.
- In a large bowl, whisk together the cornmeal, corn flour, baking powder and salt.
- In a separate bowl, whisk together the eggs, maple syrup and buttermilk. Slowly pour in the browned butter, whisking until smooth.
- Stir the wet ingredients into the dry just until combined. Don’t overmix.
- Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons butter and swirl until sizzling and golden. Pour in the batter; it should sizzle at the edges.
- Bake 20–25 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly before slicing.
- Jalapeño honey butter (optional): Melt 1 teaspoon of the salted butter in a small pan over medium heat, add the jalapeño and cook 2–3 minutes until softened. Cool slightly, then blend with the remaining butter and the honey until smooth. Chill 10–15 minutes so it’s spreadable but not melted.
Notes
- Use cornmeal and corn flour labeled certified gluten-free if baking for celiac guests. For stuffing, one skillet makes about 7–8 cups of ½-inch cubes. Lisa Belle Marsh | The Undercover Gluten-Free Baker
