There’s nothing like a good cornbread to pair with winter stews and chilis! Tangy, with crispy edges and a soft, tender crumb from traditional lard, this gluten-free cornbread is a family favorite in our home - especially out of a cast iron skillet!
This recipe was developed during my search for a good gluten-free cornbread. Most recipes I tried felt a bit sandy, and many weren’t moist enough. After some tweaking, I landed on a version that’s a 100% cornmeal cornbread but with some modern additions that give it a softer, tender texture.
Leaf lard works just as well as butter here—and lately I’ve been loving it for the extra richness. It’s the same reason I use it in my lard and butter pie crust and my maple pecan sandie cookies.
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Ingredients
- Cornmeal - The heart of this recipe, no added wheat flour! I like to use a stone ground yellow cornmeal
- Salt - To make all flavors pop.
- Granulated sugar & honey- This combo adds a subtle sweetness and also helps the crumb stay moist.
- Greek yogurt (plain) - Brings a some structure, tang, and helps keep a moist crumb. I like to use fat free yogurt, but feel free to use full fat or 2% or even homemade skyr.
- Milk - A little milk thins out the batter.
- Eggs - Helps bind the batter to provide structure.
- Leaf lard - My preferred fat for this recipe! See tips below for alternatives and combinations.
- Baking powder - Gives the cornbread lift and lightness.
- Baking soda - Reacts with the yogurt’s acidity to add rise.
See recipe card for quantities.
Why You'll Love This Recipe
- Bakes up perfectly in a cast iron skillet or a ceramic or glass baking dish.
- Greek yogurt adds tang, moisture, and a bit of extra protein.
- Easy to customize with different fats, cheeses, or spices depending on what you have.
- Made entirely with cornmeal for classic cornbread flavor.
Step by Step Instructions
I make this in either an 8×8 baking dish or a 10.5-inch well-seasoned cast iron skillet. In the step-by-step photos, I’m using my birch whisk, but a regular whisk or even a fork works perfectly.
Prepare the Pan and Preheat the Oven
Grease your pan or cast iron skillet well.
Preheat oven to 400 degrees
Mix the Dry Ingredients
In a medium bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda.
Melt Lard and Mix Wet Ingredients
Melt lard and let it cool slightly.
In a separate bowl, whisk eggs, Greek yogurt, milk, honey together. Add cooled lard and mix again.
Bring the Batter Together
Pour the wet mixture into the dry ingredients and stir until all dry bits are incorporated. Occasionally use a rubber spatula to scrape the sides.
Pour Into the Pan
Spread the batter evenly into your greased baking dish or cast iron skillet.
Bake
Bake for approximately 20-30 minutes or until edges are golden and top is slightly browned.
*Cornbread baked in a cast iron skillet may cook a little faster than in a glass or ceramic dish, so start checking on the early end of the baking time.*
A toothpick inserted into the center should come out clean.
Let your cornbread cool for at least 20 minutes before cutting into it.
Substitutions
- Leaf lard: Swap this cornbread recipe with 1:1 with bacon grease, back fat lard, unsalted butter, tallow or a combination of any of these fats to suit your taste.
- Greek yogurt: Can be replaced with skyr for a similar tang and moisture.
- Milk: I usually use regular cow’s milk, but in a pinch you can use water (not ideal) or a plant-based milk if you prefer.
Variations
- Stir in about ½ cup of fresh corn kernels for a burst of sweetness and texture. I use frozen corn.
- Add ½–1 cup shredded cheddar, or pepper jack for a savory twist.
- Mix in a couple chopped jalapeños for heat.
- Blend a tiny amount of cinnamon in the dry ingredients and sprinkle a bit more on top before baking (this is my favorite way to make it!)
Serving & Storage
Serving
Serve warm with maple syrup, honey, or butter, and enjoy alongside winter chilis or rustic soups.
Storage
Store leftover cornbread pieces in an airtight container for up to 2 days at room temperature.
To freeze, cut the cornbread into individual pieces so you can thaw only what you need. Wrap tightly in foil, plastic wrap, or beeswax wrap and store in the freezer for up to 3 months. If using beeswax wrap, note that it may not last as long in the freezer, and be sure to let it warm slightly before unwrapping to avoid cracking the wrap.
FAQ
No. I never preheat my skillet when making this cornbread, and it comes out perfectly every time. I do recommend greasing the skillet well, even if it’s well-seasoned, to prevent sticking and ensure evenly browned edges.
Related
Looking for other recipes like this? Try these:
Cornbread Made with Lard (Gluten-Free, 100% Cornmeal)
There’s nothing like a good cornbread to pair with winter stews and chilis! Tangy, with crispy edges and a soft, tender crumb from traditional lard, this gluten-free cornbread is a family favorite in our home.
Ingredients
- 2 cups cornmeal (240 g)
- 1 tablespoon granulated sugar (12 g)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1½ cups plain Greek yogurt (360 g)
- ½ cup milk (120ml)
- 1 tablespoon honey (21 g)
- 4 tablespoons lard, melted and slightly cooled (50 g)
Instructions
- Preheat the oven to 400°F (205°C). Grease an 8×8-inch baking dish or a 10.5-inch well-seasoned cast iron skillet.
- In a medium bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda.
- Melt the lard and allow it to cool slightly.
- In a separate bowl, whisk together the eggs, Greek yogurt, milk, and honey. Add the cooled lard and whisk again.
- Pour the wet ingredients into the dry ingredients and stir until just combined, scraping down the sides as needed.
- Spread the batter evenly into the prepared pan.
- Bake for 20–30 minutes, until the edges are golden and the top is lightly browned. A toothpick inserted into the center should come out clean.
- Let cool for at least 20 minutes before slicing.
Notes
- Cornbread baked in a cast iron skillet may cook a little faster than in a glass or ceramic dish, so start checking on the early end of the baking time.
- Swap the leaf lard with back fat lard, bacon grease, unsalted butter, or even tallow.
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