From Scratch Almond Flour Skillet Corn (no churn) Buns

Golden, gluten-free pull-apart buns with crisp edges and tender crumb, made with From Scratch Almond Flour Skillet Corn (no churn). Bake today for cozy comfort.

If you love the comfort of skillet cornbread but want something you can pull apart and share, these tender gluten-free buns are for you. From Scratch Almond Flour Skillet Corn (no churn) brings together the nutty richness of almond flour with the toasty sweetness of cornmeal. The result is buttery, crisp-edged buns with soft centers you can serve at brunch, alongside chili, or as a quick snack with honey butter.

This recipe is simple, fast, and friendly for weeknights. There’s no mixer and no fancy techniques. The batter comes together in minutes, and the heat of a pre-warmed cast-iron skillet gives you a gorgeous crust. You’ll find tips below to tailor the buns to your pantry, plus make-ahead and freezer options to keep fresh bread within reach.

Why You’ll Love It

• Pull-apart fun: Everyone gets their own bun, but you bake just once in a skillet.
• Gluten-free by design: Almond flour and cornmeal make these buns naturally wheat-free, with a tender crumb and great structure.
• Quick and low effort: No kneading, no proofing, and no special equipment. Ready in under an hour.
• Customizable: Add cheese, scallions, jalapeño, or a drizzle of honey-butter to match your meal.
• Cast-iron crunch: Preheating the skillet gives you crisp, golden edges and a bakery-style finish.
• Great with everything: Serve with soup, barbecue, salads, or eggs for brunch.

From Scratch Almond Flour Skillet Corn (no churn)

Think of these as the cozy cousin of cornbread and dinner rolls. Preheating the skillet gives the buns a sizzle as they hit the pan, creating a lightly fried base and gorgeous color. Almond flour keeps the crumb moist for days, while cornmeal brings classic flavor. If you’re new to cast iron, see these skillet care basics to keep your pan in top shape.

Ingredients

• Almond flour (finely ground) – For a moist, tender crumb and nutty richness. Superfine almond flour works best for even texture.
• Fine yellow cornmeal – Use a fine grind for delicate buns. Coarse meal makes them rustic but can feel gritty.
• Tapioca or arrowroot starch – Adds a light chew and helps the buns hold structure without gluten.
• Baking powder + baking soda – A combo lift for a soft, airy interior.
• Salt – Brightens corn flavor and balances sweetness.
• Eggs – Bind the batter and add structure. Room temperature helps them blend smoothly.
• Buttermilk – Tenderizes and adds tang. Sub with milk plus lemon juice or apple cider vinegar.
• Honey or maple syrup – A touch of sweetness that highlights the corn. Swap in sugar if needed.
• Melted butter or olive oil – Butter gives a bakery aroma; oil keeps them dairy-free.
• Optional add-ins – Corn kernels, cheddar, scallions, or jalapeño for extra texture and flavor.
• Neutral oil or butter for the skillet – Helps the buns release and crisp.
• Flaky salt – Optional, but a pinch on top makes the flavors pop.

Ingredient swaps:

• Dairy-free: Use unsweetened almond or oat milk plus lemon juice, and olive oil instead of butter.
• Egg-free: Replace each egg with 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, rested 10 minutes). Expect slightly denser buns.
• Sweetener: Use 2 tbsp granulated sugar if you don’t have liquid sweetener, and add 1 extra tbsp milk.
• Cheese: Monterey Jack or pepper jack works in place of cheddar, or skip for plain buns.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Slide a 10-inch cast-iron skillet onto the center rack to heat for at least 10 minutes. A hot pan makes crisp edges.
2. In a large bowl, whisk 2 cups almond flour, 3/4 cup cornmeal, 1/4 cup tapioca starch, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt until even and lump-free.
3. In a separate bowl, whisk 2 eggs, 1 cup buttermilk, and 3 tbsp honey. Stream in 4 tbsp melted butter (or olive oil), whisking until smooth.
4. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. The batter should be thick but scoopable, like drop biscuit dough.
5. Fold in up to 1 cup corn kernels, 1/2 cup cheddar, and 2 tbsp scallions or 1 tbsp jalapeño, if using. Don’t overmix.
6. Carefully remove the hot skillet. Add 1–2 tbsp neutral oil or butter and swirl to coat the bottom and sides.
7. Using a large spoon or scoop, drop 10 equal mounds of batter into the skillet. Arrange one in the center and the rest around it, leaving small gaps.
8. Brush the tops lightly with melted butter or oil for shine and browning.
9. Bake 18–22 minutes, until the buns are deep golden at the edges and set in the center. An instant-read thermometer should read about 200°F (93°C).
10. Cool in the skillet for 10 minutes. Brush with a touch of honey-butter and sprinkle flaky salt, if desired.
11. Serve warm. Pull apart at the table and enjoy with soup, salad, or a smear of butter.

Want more baking help? Browse Gluten-Free Baking, get technique notes in Bread Baking Tips, or try a cozy Cast Iron Recipes dinner to pair with these buns.

Expert Tips

• Use a hot pan: Preheating the skillet does the heavy lifting for crust and color. Don’t skip it.
• Check batter thickness: It should hold a mound. If too loose, add 1–2 tbsp almond flour. If too thick, stir in 1–2 tbsp milk.
• Room-temp ingredients: Warm eggs and dairy help the batter emulsify for a more even crumb.
• Doneness cues: Deep golden edges, set centers, and about 200°F internal temp. If browning fast, tent loosely with foil for the last minutes.
• Pan size swap: For a 12-inch skillet, the buns will be slightly flatter and bake a bit faster. Start checking at 16 minutes.
• No cast iron? Use a heavy 9-inch cake pan or oven-safe skillet. Preheat it too for best results.
• Flavor boosters: Add 1/2 tsp smoked paprika or cumin for a barbecue-friendly profile, or 1 tsp lemon zest for brightness.
• Serving idea: Whisk 2 tbsp soft butter with 1 tsp honey and a pinch of salt for an instant honey-butter glaze.

Storage

• Room temperature: Keep loosely covered for up to 1 day. They’re best the day they’re baked.
• Refrigerator: Store in an airtight container for 3–4 days. Rewarm at 325°F (165°C) for 8–10 minutes.
• Freezer: Freeze individually wrapped buns in a zip-top bag for up to 2 months. Thaw at room temp and refresh in a 350°F (175°C) oven for 8–12 minutes.
• Make-ahead batter: Mix dry and wet components separately up to 24 hours ahead. Combine just before baking for the best rise.

Variations

• Vegan: Use plant milk + lemon juice, olive oil, and flax eggs (2 tbsp ground flax + 6 tbsp water). Brush with maple syrup and oil for shine.
• Dairy-free: Choose olive oil and dairy-free milk. A tablespoon of dairy-free yogurt adds extra tenderness.
• Refined-sugar-free: Sweeten with maple syrup or leave out sweetener entirely for savory buns.
• Cheesy-jalapeño: Fold in cheddar and minced jalapeño, then top with thin jalapeño rings before baking.
• Herb + corn: Add 1 tbsp chopped chives or dill and 1 cup corn kernels for fresh bites in every bun.
• Smoky bacon: Stir in 1/3 cup crisp crumbled bacon and 1/2 tsp smoked paprika. Great with eggs.

FAQ

Do I need a cast-iron skillet? No, but it helps. A heavy oven-safe pan or 9-inch cake pan works. Preheat it to mimic cast-iron sizzle and keep the edges crisp.

Can I make From Scratch Almond Flour Skillet Corn (no churn) without cornmeal? You can, but the corn flavor will be milder. Replace the cornmeal with more almond flour and add 1 tbsp corn flour or 1–2 tbsp finely ground freeze-dried corn if available.

Why are my buns crumbly or dense? Too little starch or too much almond flour can weigh them down. Measure with a scale if possible, and don’t overmix. Room-temp eggs also help.

How do I keep the bottoms from over-browning? Use enough fat to coat the skillet, but not too much. Bake on the middle rack and check early. If your pan is very dark, reduce the oven temp by 10–15°F.

Can I make them ahead? Bake, cool, and freeze. Reheat straight from frozen at 350°F (175°C) for 12–15 minutes, or thaw first for a slightly shorter time.

What should I serve with these buns? Try them with chili, tomato soup, roasted chicken, or a fresh salad. They’re also great at brunch with soft scrambled eggs.

For more background on how almond flour behaves in baking, see this science-forward guide from Serious Eats. And if you’re new to cornmeal styles, the overview at King Arthur Baking is helpful.

Call to Action

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