Skillet Cornbread

This Cajun-style cornbread is easily made without wheat flour and so is perfect for those avoiding gluten. I like to use a mixture of yellow and white cornmeal along with corn flour or masa harina but any combination would work. The recipe I adapted this from in Emeril Lagasse’s Louisiana Real and Rustic (New York: William Morrow and Company, Inc., 1996) insists that one use lard or solid shortening. I use oil instead with good result. If you have some bacon drippings on hand replace some of the oil with them for a nice depth of flavor. Of course this cornbread is perfect for cornbread and Andouille dressing.


  • 1 cup yellow cornmeal
  • 1 cup white cornmeal
  • 1 cup corn flour or masa harina
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1½ tsp. baking powder
  • ¼ tsp. chili powder
  • 1½ cups milk
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup frozen corn kernels, thawed
  • 3 Tbsp. oil


Preheat the oven to 400°. Combine the dry ingredients in a large bowl. In another bowl lightly beat the egg and milk together. Pour the liquid ingredients into the bowl with the dry and mix well. Add a bit of water or milk if the batter is too thick. Fold in the onion and corn.

Heat the oil in a 10-inch cast iron skillet over medium-high heat. When the fat is just beginning to smoke pour in the batter. Cook on top of the stove for 3 or 4 minutes until the edges are beginning to brown. Place in the hot oven and bake for 45 minutes or until golden brown.


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