GFCF Southern Style Cornbread


"This cornbread is even better than the old Bisquick cornbread I used to make before we went GFCF. I like it because it is softer and less grainy than typical cornbread (GF AND Soft?? YES) **I use a flour mix from in my recipe."
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30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Heat coconut oil in the skillet (if using- if not skip this) on med-hi heat while mixing.
  2. Mix dry ingredients with a whisk until well blended.
  3. Make a well in the center and add beaten eggs and milk (or water).
  4. Stir until moistened.
  5. Swirl the hot oil in the skillet to coat the sides.
  6. Then carefully pour in hot oil and quickly mix.
  7. Quickly pour the batter into the hot pan (should hear it sizzle nicely as the bottom sears).
  8. Bake at 375 degrees for 20-30 minutes or until golden brown the sides are loose from and a knife inserted halfway between the center and the edge is clean.


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