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Skillet Cornbread


This cornbread recipe is so moist and flavorful; you will never know it is gluten-free, dairy-free, and FODMAP-friendly.

Our family has always loved cornbread. My grandmother would make it often and serve it with practically any main dish. We especially love it served with chili, soup, stews, and fish dishes. It also makes a great base for homemade cornbread dressing. When Lauren could no longer eat gluten, dairy, or high FODMAP foods without digestive issues, I took my grandmother’s favorite recipe and tweaked it.

When I first made this recipe, my family had big reservations that it would taste like Grandma’s original cornbread. But, surprise, surprise, they flipped out over this recipe. The cream-style corn and vegan sour cream provide a moist richness that perfectly offsets the cornmeal and gluten-free flour.

This cornbread gets its crunchy, golden-brown crust when the batter is poured into a hot iron skillet. If you don’t have a cast iron skillet, an ovenproof skillet, baking dish or pie dish will work. Just make sure you heat it up first in a hot oven before pouring in the batter, so that the crust will turn a golden brown.

Skillet Cornbread


  • ½ cup vegetable oil

  • 2 eggs

  • 1 can cream-styled corn

  • 2 eggs

  • 1 cup vegan sour cream

  • 1 cup corn meal - we like stone-ground cornmeal

  • ¾ cup gluten free flour

  • 1 Tbsp baking powder

  • 1 tsp salt

  • 3 Tbsp olive oil or vegan butter for seasoning iron skillet

  • 1 cup shredded vegan cheddar cheese (optional)

  • ½ tsp cayenne pepper (optional)


  1. Preheat oven to 375 degrees F.

  2. Season a cast-iron skillet with 2 Tbsp of olive oil. Preheat the skillet in the oven for about 10 minutes.

  3. Slightly beat eggs in a medium bowl, then add the remaining wet ingredients and blend well.

  4. Add dry ingredients and mix together. Pour batter into the preheated iron skillet, then place skillet in the oven and bake for 35-40 minutes, or until golden brown.

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