Gluten Free Buttermilk Cornbread

Good cornbread doesn’t need gluten to be amazing. This gluten free buttermilk cornbread is proof of that, and I think you’ll agree once you try it.

I’ve tested this recipe quite a few times to get it just right. The goal was to make a cornbread that’s moist, lightly sweet, and has that nice golden crust on top. It checks all the boxes.

You only need a handful of basic ingredients to make this, and most of them are probably already in your kitchen. Nothing fancy or hard to find, which is always a plus.

The buttermilk is really the star here. It adds a subtle tang and keeps the bread nice and soft on the inside. Combined with the cornmeal, it creates a texture that feels just right.

This is a great side dish for all kinds of meals, but it’s also perfectly fine on its own as a snack. Either way, it’s an easy gluten free recipe you’ll want to keep around.

Why You’ll Love This Recipe

Amazing with Chili and Soups – This buttermilk cornbread is the perfect side dish for a warm bowl of chili, stew, or soup. It is sturdy enough to dip and soak up all those delicious flavors without falling apart.

Tastes Like Traditional Cornbread – A lot of gluten free baked goods taste a little off, but this cornbread honestly tastes just like the classic version. The buttermilk and real butter give it that rich, authentic flavor you remember.

Perfectly Moist Every Time – Gluten free baking can sometimes turn out dry and crumbly, but the combination of buttermilk, eggs, and melted butter keeps this cornbread wonderfully moist and tender on the inside.

Great for Beginners – If you are new to gluten free baking, this is a perfect recipe to start with. You basically just mix the dry ingredients, mix the wet ingredients, combine them, and bake. That is really all there is to it.

Ingredients

• 1 cup Gluten Free All-Purpose Flour
• 1 cup Yellow Cornmeal
• 1/4 cup Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 cup Buttermilk
• 2 large Eggs
• 1/2 cup Melted Butter

How to Make

Step 1

Preheat your oven to 400 degrees fahrenheit and grease a 9-inch square baking dish or cast-iron skillet.

Step 2

In a large bowl, whisk together the gluten free all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.

Step 3

In a separate medium bowl, whisk the buttermilk, eggs, and melted butter until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

Step 5

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Step 6

Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing.

Helpful Tips

Don’t Overmix the Batter

When you pour the wet ingredients into the dry, stir gently with a spatula or wooden spoon just until everything comes together. You might still see a few small lumps and that is totally fine.

Overmixing makes gluten free baked goods dense and gummy instead of light and tender. With gluten free flour, the starches can get overworked quickly, so less stirring really does make a difference here.

Once you don’t see any dry patches of flour or cornmeal, stop stirring and move on to pouring the batter into your pan.

Use Room Temperature Ingredients

Take your buttermilk and eggs out of the fridge about 20 to 30 minutes before you start. Room temperature ingredients blend together more smoothly and give you a better, more even batter.

Cold buttermilk can also cause the melted butter to seize up and turn into little solid chunks when you mix them together. That means the fat won’t be evenly distributed in your cornbread, and you could end up with greasy spots and dry spots.

If you forgot to pull them out ahead of time, you can set the eggs in a bowl of warm water for about 5 minutes and gently warm the buttermilk in the microwave for 10 to 15 seconds.

Try Preheating a Cast Iron Skillet

If you have a cast iron skillet, put it in the oven while it preheats to 400 degrees. A hot skillet gives the bottom of the cornbread an amazing golden crust that you just can’t get with a regular baking dish.

When the skillet is hot, carefully pull it out, grease it with butter, and pour the batter right in. You should hear a nice sizzle when the batter hits the pan.

If you are using a regular 9-inch square baking dish instead, that works great too. Just make sure you grease it well so the cornbread doesn’t stick.

You Might Also Like

• Gluten Free Cheddar Jalapeno Bread
• Gluten Free Fluffy Dinner Rolls
• Gluten Free Mac & Cheese
• Gluten Free Blueberry Muffins
• Gluten Free Crispy Chicken Tenders

Frequently Asked Questions

What gluten free flour brand works best for this cornbread?

Most popular gluten free all-purpose flour blends work well here, including brands like Bob’s Red Mill, King Arthur, and Cup4Cup. The key is to use a blend that already contains xanthan gum, since that helps hold everything together.

If your flour blend does not include xanthan gum, add about half a teaspoon to the dry ingredients so the cornbread doesn’t turn out too crumbly.