Check the cornmeal
Corn is naturally gluten-free, but cross-contact is possible; choose a package labeled gluten-free.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Heat the skillet.
Heat the oven to 400°F with a 10-inch cast-iron skillet inside.
2
Mix.
Whisk the cornmeal, flour blend, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and honey. Fold wet into dry just until combined.
3
Create crisp edges.
Carefully remove the hot skillet, add 1 tablespoon butter, and swirl. Pour in the batter; it should sizzle at the edge.
4
Bake.
Bake for 20–24 minutes, until golden and a tester comes out clean. Rest 10 minutes before cutting.
Make it work.
Small details that matter most with gluten-free cooking.
Use a hot pan
Preheating the skillet is what creates the crisp golden edge.
No cast iron?
Use a greased 9-inch square metal pan; the crust will be slightly softer.