The magic begins when you pour the simple batter into a hot skillet. This unique recipe is naturally gluten-free with a dairy-free option and has been a hit with readers (and my family) for years. And have you noticed how leftover cornbread always seems dry? There’s a great tip for “refreshing” it, and I also mention how I enjoy the leftovers as an easy, satisfying breakfast.
There are some major league cornbread fans in my family, so I have experimented with quite a few recipes over the years. The following combination of ingredients has become a favorite for several reasons.
First, it’s easy! This recipe can be quickly prepped and baked and will complement a variety of soups, salads, and proteins.
Secondly, there is no flour in the recipe, making it ideal for those who cannot eat gluten and appealing to those who are simply looking to avoid it.
Finally, the method of baking creates crispy edges and a tender, moist interior. And the flavor is spot-on.
I should mention that after many requests for a dairy-free recipe, I fine-tuned an adaptation and have included it in the recipe, below. Quite a few commenters have mentioned having success with both versions.
While it may be highly un-Southern, I like to top this cornbread with a spoonful of strawberry jam. I recently had a jar of pineapple jam from a stand at Lancaster Central Market, and that was divine on this cornbread, too!
How to “refresh” leftover cornbread:
Typically, we think of cornbread as something that tastes best straight from the oven, as it has a tendency to dry out over time. The trick to bringing moisture back to day- (or two or three) old bread, however, is to wrap the leftover piece in a damp paper towel and then reheat in the microwave. (Wet the paper towel and then wring it out so it isn’t dripping.) A single piece takes about 30-35 seconds to warm and rehydrate in my microwave, but precise time will depend on size and number of pieces as well as individual microwave.
To maintain as much freshness as possible in the first place, start by wrapping any leftovers well and storing them in the refrigerator. With airtight wrapping and the clever reheating trick, a piece that is three or four days old will actually taste quite good.
A few ways to enjoy leftovers:
In the south, leftover cornbread is often served in milk. For those who haven’t heard of cornbread in milk, it’s just what it sounds like: a leftover piece of cornbread is crumbled into a glass of milk－some prefer the tang of buttermilk－and then eaten with a spoon.
With my reheating trick, leftovers are equally satisfying served alongside chili, a hearty salad, or a bowl of soup the next night. Topping with a spoonful of strawberry jam may not be traditional, but I love it. Served this way, I especially enjoy the leftover cornbread for breakfast with a cup of coffee or tea. (For my Classic Strawberry Jam recipe, click HERE.)
Naturally gluten-free, there is also a moist, delicious dairy-free option to this cornbread included in the recipe notes.
When the batter is poured into the hot skillet, the edges of the cornbread immediately begin to set.
A 10-inch cast iron skillet is ideal for this recipe, although another ovenproof skillet will work. In a pinch, a 9-inch square metal baking pan may be used. Note that a 12-inch skillet will require less cooking time and produce a much thinner end result.
Golden with a crusty exterior and a tender interior, the key to delicious success is not over-baking the cornbread. Remove from the oven when just barely set in the middle, as the residual heat from the pan will continue to cook the bread.
The golden bread is delightful served plain, with a pat of butter, or topped with your favorite jam.
We enjoy this cornbread with a variety of chilis, soups, salads, and stews (like this Slow Cooker Beef Stew with Instant Pot option). Sometimes, I serve it as an alternative to another starch on the dinner plate, like potatoes or rice.
- 2 cups stone-ground cornmeal*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 cups buttermilk, well shaken (see notes for dairy-free option**)
- ¼ cup honey (may substitute sugar***)
- 2 tablespoons coconut oil (bacon fat would be traditional; may substitute oil of choice)
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Preheat the oven to 400℉.
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In a large bowl, mix the cornmeal, baking powder, baking soda, and salt. (Add the sugar here if using instead of honey.)
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In medium bowl, whisk the eggs until foamy. Whisk in the buttermilk and honey.
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Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients, and mix until just blended.
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Meanwhile, place the coconut oil in a 10-inch cast iron skillet (see comments above about pan size/type), and heat the skillet in the oven for 5 minutes or until very hot.
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Remove the skillet from the oven, and immediately pour in the batter. Return the skillet to the oven, and bake for 18 to 20 minutes, or until the top is golden and the center is just cooked through. Check a few minutes early as all ovens vary and add a few extra minutes if needed. Taking care not to over-bake will ensure moist cornbread. (If the top is sufficiently browned but the center is still not cooked through, lightly drape with a piece of foil.)
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Serve hot or at room temperature, with butter, honey or — my personal favorite — strawberry jam. Wrap tightly, and refrigerate any leftovers. (Tip: If the leftovers become dry, wrap lightly in a damp paper towel and reheat gently in the microwave. This will “refresh” the cornbread, as my grandmother used to say!)
*I recently noticed that the weight listed on the package of a popular brand of cornmeal does not match the corresponding volume measurement, potentially leading to a discrepancy for those who use that brand. (This could lead to not enough cornmeal being used if measuring with a kitchen scale.) So while I usually say that weight is the most accurate measurement, in this case it may not be. Weight of cornmeal will vary slightly based on grind (fine, medium, or coarse), so for best results I recommend scooping into cups and leveling with the straight edge of a knife.
(10/28/17 update) Also, when I originally posted this recipe, I had the occasional comment mentioning that the center was undercooked but the edges were done, which was likely tied to too little cornmeal being used. I have since raised the oven temperature to 400℉ (from the 375℉ previously recommended) because I think it does bake the bread more evenly. If you’ve had success with this recipe at 375℉, by all means stick with it. However, I now regularly cook this cornbread at 400℉ and do prefer it.
**Low-fat buttermilk works in this recipe, but for best results (as there is no other fat in this recipe aside from what is added to the skillet) I prefer the full-fat version. (If you are local and a patron of Lancaster Central Market, Maplehofe Dairy‘s buttermilk is extra delicious.) Non-dairy option: Because I have heard from many people who cannot consume cow’s milk, I have tried this recipe substituting a 14.5-ounce can of light coconut milk combined with 2 tablespoons freshly squeezed lime juice for the buttermilk, allowing the mixture to sit for 5 minutes. Though this is quite untraditional and I had my doubts, the resulting cornbread rivaled the buttermilk version and was enjoyed by all. I wouldn’t hesitate to prepare it this way again.
***Purists may prefer no honey or sugar in their cornbread. The amount used in this recipe adds just a hint of sweetness; feel free to increase or reduce if desired.
A few more things:
- Finely ground cornmeal will produce a more tender crumb while a medium grind yields a hint of crunch.
- You may mix the batter and allow it to sit in the mixing bowl at room temperature for 30 minutes or so before baking.
- If you prefer to use butter in place of oil, I recommend ghee, or clarified butter. Regular butter is more likely to burn as the skillet preheats.
Original recipe posted May 2013
This photo from 2013 shows a batch that I baked it a 9-inch square metal pan, which offers a worthy alternative to a 10-inch cast iron skillet.
We loved your recipe and we used blue corn meal from blue Mesa in Dripping Springs Texas and it was fabulous. We did the coconut cream version and it was fantastic!
So happy to read this, Gina. Coincidently, I made the recipe with blue cornmeal last week and loved that variation!
Hi! I am trying to make the dairy-free version. Can I substitute the light coconut milk for regular coconut milk?
You can Jessica. Just make sure to use the thicker canned variety rather than the carton kind.
Madam, after sometime in searching for a cornbread recipe without using flour I found this. I live in Holland and have to say that I do not have a skillet. Could I bake in a normal bread tin at 400F? In this recipe you are referring to yellow cornmeal I presume. I hope to hear from you. Thank You
Hi Marise, You could substitute a 9-inch (about 22 cm) square metal baking pan or another round dish with a diameter of 10 inches (25cm). We uses inches here, but I checked for conversations since inches probably don’t help you in Holland! My concern with baking it in a loaf pan would be that the increased thickness would make the thin batter more difficult to cook through without overcooking the edges. I hope this is helpful. If you have further questions, don’t hesitate to ask.
This is wonderful! The texture is cake-like and we used coconut milk + lime juice as suggested and it turned out so well. I am printing it and putting it inside my kitchen cabinet.
Great news, Sarah! I’m delighted it’s a keeper and appreciate your thoughtful feedback.
I also used milk and lemon juice instead of buttermilk and when I poured it into the pan, the liquid had separated from the cornmeal. I wonder if real buttermilk is just thick enough to keep it all together? I mixed it up again in the pan and cooked it 18 minutes but it wasn’t done, so switched over to convection and cooked it another 10 and it was perfectly done throughout. They were okay, but very dense. I’ll try it again with real buttermilk next time.
Hi Marti, Thanks for your comment. I think the key here, as I mention in the recipe notes, is the inclusion of some fat. Did you use nonfat milk by chance? I think the nondairy alternative works well because coconut milk, even the light version, has a good amount of fat. If you still have questions based on the notes and what you did, please feel free to let me know!
Hi Ann, I made your corn bread recipe tonight , using coconut milk and used lemon juice. I only had course ground corn meal and thought I’d try the recipe anyway. It turned out great, a bit chewy for this northern gal, but my Florida born husband loved it! Thank you for sharing your recipes and knowledge of baking with us!
Thank you for your kind feedback, Gayle. I’m delighted your husband was especially pleased!
Hi Ann,
I plan to use the coconut milk in this recipe. I don’t wish to use sugar in this, does that change any of the ingredient measurements?
Thank you,
Mel, I’ve never made this with no sugar or honey, so if you omit it completely, I might stir a couple of tablespoon of butter or coconut oil into the batter to account for the added moisture/tender crumb the sweetener provides. You could leave it as is – there will be sufficient liquid in the recipe – but in that case just be careful not to overcook it.
This worked out great for me! I went with the non-dairy coconut milk & lime option, and I also used a 12″ skillet, because I didn’t have a smaller one. Baked at 400 in my small electric oven, with the expectation of a shorter cooking time because of higher surface area. I checked the bread after 10 minutes, then gave it another 3, then gave it another 2, then called it done. I think next time I’ll jump straight to 13 or 14 mins and expect it to need another 2. I also used Bob’s Red Mill corn flour, which I think is just very fine ground cornmeal.
I had some trouble getting the beautiful loaf of cornbread out of the skillet. I let it cool for over half an hour, but it tore in half when I inverted it over the cutting board. A little less pretty, but still really tasty!
Since I have the extra space in my 12″ skillet, I’m considering doing a 1.5x version next time, though I’m not sure whether to use 1.5 cans of coconut milk and have an extra 1/2 can of excess coconut milk or to use only the 1 original can and add some extra water. I’m also considering sweet/dessert (with fruit and/or frosting) and savory (onions on all the things!) variations.
Thanks for the great recipe!
Jesse, I’m thrilled that you enjoyed and love your adjustments and all your ideas for the future. Thanks so much for your awesome comment!
I made this today (for a guest who is gluten-free) and I loved the taste and texture. I used a combination of coarse and fine cornmeal. I have made a similar traditional form of this recipe in the past with cornmeal and white flour. This batter seemed very runny to me (compared to the cornbread batter I had made in the past) so I added about an extra one-third cup of spelt flour. I used real butter and had no problem with the butter burning. It did take longer to cook than the stated time.
If you don’t want coconut flavor added to a recipe, make sure you use refined coconut oil.
I’m delighted you enjoyed the cornbread, Sharon. The batter is definitely thinner compared to traditional cornbread recipes, and as you say, there can be variations in cooking time (based on individual oven, precise size of pan used, etc.). Thanks for your thoughtful feedback and the helpful coconut oil mention!
I hope your friend was ok. Spelt is a form of wheat that contains gluten.
Julie, Thanks for mentioning that spelt isn’t gluten-free. I do know some people who otherwise don’t eat gluten who can tolerate spelt, but it’s better to avoid it if there’s any doubt.
I raise Indain and have 5 gallon buckets. I have boiled it in lime water and ground it wet. Do you thinks the same volume would work. Does it hurt to ground it with hulls on or better to clean and grind wet.
Hi Van, I have never ground my own cornmeal but love that you are going to do it. I do know that it is typically dried before grinding. I found some basic instructions that you may wish to consult: https://www.wikihow.com/Make-Cornmeal. Once dried and ground, your corn will be fun to cook with, and it should work using the same measurement stated in this recipe. Feel free to report back!
Hi Ann;
This sounds sooo good. I love cornbread and am always looking for a pure cornbread recipe. This sounds like it will fit the bill! I don’t like adding another flour to the recipe, nor adding corn. To go with the beef stew is also one I’m eager to use, too. Great for visitors to make the day before and then reheat the next day, also waiting to add the peas before serving? What would be your advice?
Hi Dotti, We really enjoy the texture and flavor of this cornbread, and I hope you do, too! As for the making the beef stew in advance, you could add the peas right at the end and then gently reheat when ready or add them when you reheat. Either way would really be fine. If you are going for the brightest pop of green, you may want to stir them in as you reheat. Hope that helps!
I love this recipe and make it frequently. I recently had an idea: what if I add blueberries to the cornbread? Have you ever done this? Do you have any recommendations for trying it? Blueberry season is coming up, and I’m sure I can get frozen blueberries at any time of year. My thanks for the recipe and any suggestions you might have.
Hi Kim, I’m so happy this is a go-to for you. I haven’t added blueberries but like that idea. For a first try, I might try stirring in a small amount or even sprinkling them over half the batter. (I always love a good side-by-side comparison!) The upside of sprinkling them over top is that you can better control the distribution. The batter should rise up and around them, but you could also poke some of the berries to disperse them a little more. Frozen should work as well as fresh. If you go the frozen route, I wouldn’t thaw them. Otherwise, the juice will make for a streaky batter. Hope that helps. If you try, I’d love to know how you make out!
Thanks for this great recipe ! I lessened the honey and added a touch of blackstrap molasses. I didn’t have buttermilk so I did the 2 tbs vinegar to milk substitute. It’s flavorful and fluffy and yummy
I’m delighted it was a success, Angel, and the addition of molasses sounds intriguing. Thanks for mentioning!
So you did not use lime juice, I have none but would like some cornbread with my chili
Definitely try with the white vinegar or even lemon juice.
I made it just as you directed and it was very easy and very delicious. Thanks for this great recipe
My pleasure, Judi. I’m so glad it was a success!
Wow this is some good cornbread!
I usually don’t add the honey/sugar but I did this time and it was delicious. I love that it holds together but kind of crumbles as you bite into it. The coconut oil in the pan is genius.
I did have to bake mine a bit more because I used two JUMBO eggs instead of large.
I smothered the leftover cornbread in honey for breakfast
I’m so happy this has become a go-to for you, Joanne, and that you’ve enjoyed it with and without the honey. Thanks so much for letting me know!
I tried the cornbread and had no buttermilk and used soured milk with vinegar. Unfortunately the milk separated from the cornmeal and I baked it but had to pour out most of the liquid as the milk just sat on top. Why did it not work out with the sour milk? It would not blend at all. Anyway I am putting it my toaster oven with butter and eating it anyway.
Reason why it did not blend?
Thanks,
Carole
Hi Carole, I’m trying to think through what could have happened, and the only thing that comes to mind is perhaps an inaccurate measurement of the cornmeal – although I’m perplexed by the separation you mention. I wish I had been in the kitchen with you! If you think of any other details that might provide a clue, let me know and I will try to help troubleshoot further. I hope that what came out of your toaster oven was at least somewhat enjoyable!
I want to use this with maple syrup, coconut milk & lemon. I usually make my own bread crumbs for my stuffing. I’ll also be adding extra herbs as this is going into my stuffing. I don’t have a round or square pan, only a cake pan 9×11. How should I change the recipe accordingly?
Hi Shal, The trick with doubling the recipe and using a large cake pan will be getting the cornbread to cook evenly. Also, doubling the recipe will fill the 9×13 pan slightly more than the corresponding depth of the 10-inch round pan. That said, if I were to try, I’d use an oven temperature of 350 or 375 to encourage more even cooking. The baking time will be longer, so you’ll have to monitor it. If the surface looks like it’s becoming too dark but the center isn’t cooked through, drape a piece of foil over the top. Stuffing is a forgiving way to use the cornbread, so if it doesn’t look perfect, nobody will know! If you have any more questions, please let me know!
Ann, It turned out amazing! I had to have a slice a soon as it came out of the oven! So moist & yummy! PERFECT. I did monitor it as it had to cook longer. Now it’s drying out for my stuffing. I’m super happy. I try to not eat processed foods as much as possible. This is my recipe for every Thanksgiving FOREVER. Yay!!
Fabulous news, Shal! Thanks so much for coming back to provide feedback. I’m so happy this worked so well!
Made tamale pie last night using the coconut milk version of this recipe. At first I was skeptical because it was so liquidy, but poured it atop the meat and bean mixture in the cast iron skillet, popped it in the oven, and twenty minutes later it was a very nice texture.
I love that you used this for your tamale pie (yum!) and it worked out well. The batter is thinner than many cornbread batters and I’ve never used it in this way. Thanks for your helpful comment!
I have been making this frequently to go with stews and soups. At first I made it in a 9×9 glass pan, and that worked okay. But I got a 10″ cast iron skillet and really like how it turns out with that. I really do have to refrigerate leftovers. It grows mold quickly if left at room temperature. I wish we had access to the buttermilk you describe. I’ve only seen the usual low-fat buttermilk here in San Antonio. My thanks again.
Cast iron skillets are wonderful. I’m glad you got one and have been enjoying it. Thanks for taking the time to comment on this recipe. I’m delighted you’ve been enjoying it! (I always refrigerate the leftovers, too, by the way.)
Just finished a slice of cornbread, made to your recipe with only slight variations, and it is delicious! I loved the slight coconut flavour lent by the full fat coconut milk that I watered down a little and had no limes, so added lemon juice to. My frying pan is a little shy of 9″, and it was pretty full, but didn’t spill over. I also used 2 tablespoons of organic cane sugar instead of the honey and found it quite sweet enough on its own although decreasing the sweetness meant I could top it with some butter and a drizzle of maple syrup without guilt. Yum!
Thanks for sharing all of your tweaks, Melissa. I’m thrilled this was a success…and you’re making me hungry!