Sometimes the simplest recipes are the best ones and this Gluten Free Buttermilk Cornbread is proof of that. It uses eight ingredients, one 8x8 pan, and takes about 30 minutes from start to finish. The buttermilk gives this cornbread a subtle tang and keeps the crumb incredibly moist and tender. The butter makes every bite rich and satisfying. And the touch of sugar gives it just the right amount of sweetness without tipping into dessert territory.
This is the cornbread I make on repeat and it comes together so easily that I never reach for a boxed mix.
What I love most about this recipe is how reliably it turns out. Gluten free baking can be unpredictable but this cornbread is consistently moist, golden, and perfectly textured every single time.
I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour or King Arthur Measure for Measure Gluten Free Flour and both work beautifully.
Serve it warm alongside a bowl of chili, gluten free baked beans, or soup and watch it disappear before anything else on the table.
If you are looking for more biscuit recipes try my Gluten Free Cornbread, my Gluten Free Buttermilk Drop Biscuits, my Gluten Free Millet Drop Biscuits or my Gluten Free Sweet Potato Biscuits.
You can find all my bread recipes here: Gluten Free Bread Recipes
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- Ingredients
- Instructions
- Supplies
- More Recipes You Might Enjoy
- Gluten Free Buttermilk Cornbread
- Storage Instructions
- Top Tip
- Didn't find the answer you're looking for?
- Frequently Asked Questions
- Which Gluten Free Flour Works Best
- Why Cornmeal Matters
- Why Buttermilk Makes Better Cornbread
- Cornbread Muffin Variation
- Serving Suggestions
Instructions
Preheat your oven to 375 degrees. Grease a 8x8 baking pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer add the melted butter and sugar. Blend until combined. Add the eggs and blend just until combined.
Add the buttermilk, gluten free flour, gluten free cornmeal, baking soda and salt. Blend just until combined. Don't over mix. The batter may have some lumps and will not be completely smooth.
Pour the batter into the greased 8x8 baking dish and spread out evenly.
Bake at 375 degrees for 20-25 minutes or until the top starts to brown and a toothpick inserted in the center comes out clean.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Buttermilk Cornbread
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Diet: Gluten Free
Description
A moist and tender gluten free buttermilk cornbread made with Bob's Red Mill 1 to 1 or King Arthur Measure for Measure Gluten Free Flour, gluten free cornmeal, real butter, and buttermilk. Lightly sweetened and ready in about 30 minutes. The perfect side dish for chili, soup, and baked beans.
Ingredients
- 1 cup Gluten Free Flour
- 1 cup Gluten Free Cornmeal
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ cup Granulated Sugar
- ½ cup Butter, melted
- 2 Eggs
- 1 cup Buttermilk
Instructions
Preheat your oven to 375 degrees. Grease a 8x8 baking pan with coconut oil or butter. Set aside.
In the bowl of your stand mixer add the melted butter and sugar. Blend until combined. Add the eggs and blend just until combined.
Add the buttermilk, gluten free flour, gluten free cornmeal, baking soda and salt. Blend just until combined. Don't over mix. The batter may have some lumps and will not be completely smooth.
Pour the batter into the greased 8x8 baking dish and spread out evenly.
Bake at 375 degrees for 20-25 minutes or until the top starts to brown and a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you can't find buttermilk you can use this buttermilk powder to make buttermilk for the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breads, Side Dishes
- Method: Baking
- Cuisine: American
If you make this Gluten Free Buttermilk Cornbread I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your pan.
This is one of those easy gluten free side dishes that goes with everything so save it to your favorite Pinterest board so you always have it ready for your next bowl of chili, baked beans, or soup!
Storage Instructions
Store leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To freeze, wrap individual slices in foil and store in a freezer safe bag for up to three months. Defrost at room temperature or warm in a 350 degree oven for five to ten minutes until heated through.
Top Tip
Do not over mix the batter. Once you add the dry ingredients to the wet ingredients stir just until everything is combined. The batter will have some lumps and will not be completely smooth and that is exactly right. Over mixing activates the gluten free flour too much and produces a dense and tough cornbread instead of a light and tender one.
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Frequently Asked Questions
Yes. Make your own buttermilk substitute in two minutes by adding one tablespoon of white vinegar or lemon juice to a measuring cup and filling it to the one cup line with regular milk. Stir and let it sit for five minutes until it thickens slightly. Use it exactly as you would store bought buttermilk in this recipe.
Yes. Line a standard 12 cup muffin tin with parchment liners or grease it well. Fill each cup about three quarters full and bake at 375 degrees for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Muffins freeze beautifully and are great for quick weeknight sides.
Use a one to one gluten free flour blend that already contains xanthan gum. Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour are both tested and work beautifully in this recipe. Avoid flour blends that contain bean flour since those can produce a gritty or off flavored result.
Yes. Wrap individual slices in foil and store in a freezer safe bag for up to three months. Defrost at room temperature or warm in a 350 degree oven for five to ten minutes until heated through. Frozen and reheated cornbread tastes just as good as fresh baked.
Which Gluten Free Flour Works Best
Not all gluten free flours behave the same way in cornbread. For this recipe you want a one to one gluten free flour blend that already contains xanthan gum so you do not need to add any extra binders.
Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour are both tested and approved for this recipe. Both produce a moist and tender cornbread with a beautiful golden top and a crumb that holds together when sliced.
Why Cornmeal Matters
Coarser cornmeal results in a very gritty cornbread that most people do not enjoy so the grind of your cornmeal makes a real difference in the finished texture. Use a fine or medium grind certified gluten free cornmeal for the best results. Coarse ground cornmeal and polenta style cornmeal will give you a grittier texture that does not bake up as smoothly.
Why Buttermilk Makes Better Cornbread
Buttermilk is not just a liquid in this recipe. It is doing important work. The acidity in buttermilk reacts with the baking soda to give the cornbread lift, making it light and fluffy rather than dense. It also adds moisture and a subtle tangy flavor that makes this cornbread taste more complex than its short ingredient list suggests.
No buttermilk on hand? Make your own in two minutes. Add one tablespoon of white vinegar or lemon juice to a measuring cup and fill it to the one cup line with regular milk. Stir and let it sit for five minutes. It will thicken slightly and you can use it exactly as you would store bought buttermilk.
Cornbread Muffin Variation
This batter makes beautiful gluten free cornbread muffins. Line a standard 12 cup muffin tin with parchment liners or grease it well. Fill each cup about three quarters full and bake at 375 degrees for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Muffins are a great option for portion control and freeze beautifully for quick weeknight sides.
Serving Suggestions
Warm gluten free buttermilk cornbread pairs beautifully with so many dishes.
- With chili. This is the classic pairing and for good reason. The slightly sweet and buttery cornbread is the perfect contrast to a bowl of hearty spiced chili.
- With gluten free baked beans. Serve warm cornbread alongside my Gluten Free Baked Beans with Ground Beef for a complete and satisfying comfort food meal.
- With soup. A warm slice of cornbread alongside a bowl of soup is one of the easiest and most satisfying weeknight dinners.
- With honey butter. Serve warm slices with softened butter mixed with a little honey for the most simple and delicious side dish.
- For breakfast. Leftover cornbread warmed up with butter and a drizzle of honey makes a wonderful quick breakfast the next morning.
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