My crafting and family life journal

Skillet Cornbread




  • 1 1/4 cups cornmeal
  • 1/4 cup white rice flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp guar gum
  • 3/4 cups butter milk powder


  • 1 1/2 cups water
  • 2 large eggs
  • 1/4 cup full-fat plain Greek yogurt

Learn more about butter and egg substitutions on the Popsugar blog.


  1. Preheat oven to 450 degrees. Spray an oven-safe 9-inch skillet with cooking spray. Place skillet in oven while the oven heats.
  2. In large bowl, whisk together dry ingredients.
  3. In a smaller bowl, whisk together wet ingredients. Pour over dry ingredients. Stir until well combined.
  4. Remove the skillet from the oven and pour the batter into the skillet.
  5. Return the skillet to the oven ans bake for 15 minutes, or until a tester inserted in the center of the cornbread cones out clean.
  6. Remove the skillet from the oven and place on a wire rack to cool for 5 minutes. Turn cornbread out onto a serving platter.
  7. Cut into wedges and serve warm or at room temperature.

Adapted from Easy Gluten-Free Baking


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