Gluten-Free Skillet Cornbread with Whipped Goat Cheese

Gluten-Free Skillet Cornbread with Whipped Goat Cheese

Our updated cornbread is rich and moist and gets a flavor boost from fluffy whipped goat cheese topped with a sprinkling of jalapeño. Serve wedges of it as part of a big holiday meal, or try it alongside a soup, stew or chili.

Serves 10


  • 1 teaspoon canola oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose gluten-free baking mix 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 2 large eggs plus 1 large egg yolk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 1/2 tablespoons honey
  • 4 ounces goat cheese
  • Milk or cream, optional
  • 2 teaspoons seeded finely chopped jalapeño pepper
  • Cracked black pepper, to taste


Preheat the oven to 350°F. Brush a medium (9-inch) ovenproof skillet with oil and set aside.

Whisk together cornmeal, baking mix, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, eggs, egg yolk, melted butter and honey in a medium bowl. Pour wet ingredients over dry ingredients and whisk just to combine. Pour batter into the skillet. Bake until puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Cool at least 20 minutes before serving.

Meanwhile, whip goat cheese with a handheld mixer or in a food processor until smooth and fluffy, adding a few teaspoons milk or cream if necessary. Sprinkle with jalapeño and cracked pepper. Serve goat cheese mixture alongside cornbread as a spread or on top.

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