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Gluten-free Sourdough Skillet Cornbread

Yet another way to enjoy your gluten-free sourdough starter: Delicious cornbread baked in a skillet!


  • 1½ cups organic whole grain cornmeal
  • ½ cup brown rice sourdough starter
  • 1½ cups milk (or cultured dairy)
  • Butter for skillet
  • 2 eggs
  • 1 tablespoon honey
  • 2 tablespoons melted butter or bacon grease
  • 1 teaspoon salt
  • 2 teaspoons gluten-free baking powder


  1. In a medium bowl, whisk together cornmeal, sourdough starter, and milk. Cover with a plate or plastic wrap and place in a warm spot for 6 to 8 hours, or overnight, to sour.
  2. When ready to bake, preheat oven to 450°F. Grease a 10-inch cast-iron skillet with butter.
  3. In a small bowl, beat eggs and whisk in honey and melted butter or bacon grease. Pour this over the soured batter, but do not mix yet.
  4. Sprinkle the salt and baking powder over the batter and mix until the dry and wet ingredients are well-combined.
  5. Pour batter into prepared skillet and place in preheated oven.
  6. Bake 20 to 25 minutes or until a knife comes out clean when inserted into the center of the bread. Allow to cool at least 30 minutes before slicing and serving. Serve with butter and jam.


Looking for More Gluten-free Sourdough Recipes?

Try these CFH favorites!


Gluten-free Sourdough Skillet Cornbread

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