The perfect gluten free cornbread DOES exist – and it’s right here! This moist and sweet southern staple is an absolute hit in any home! Serve it warm with soups or as a side with any cookout or holiday meal.
Whichever way you serve it, you and your guests are sure to love it! And no one would ever know it’s gluten free!
A delicious piece of cornbread always gets me in a celebratory mood. Probably because they are usually found on family holiday dinner tables, but there’s really nothing like a good homemade cornbread.
Many cornbreads are actually naturally gluten-free! This one uses some gluten-free flour in place of some of the cornmeal, but you have the option to use all cornmeal if you want.
What ingredients you’ll need to get started:
- Cornmeal
- Gluten-free all-purpose flour: Make sure your blend contains xanthan gum or add it in separately. (or replace with extra cornmeal)
- Baking powder
- Baking soda
- Salt
- Butter
- Sugar
- Eggs
- Buttermilk: If you don’t have buttermilk on hand, easily make it by adding in a teaspoon or 2 of vinegar to a liquid measuring container, then add your milk up to the measurement line. Allow the milk to sit for at least 5 minutes, if not longer, and voila!
- Honey and extra butter, for serving (optional)
Perfect for guests who can’t have gluten, but regular folk won’t miss the gluten either!
Add cornbread as a side to any classic grill out dish, like BBQ, burgers, or wings. You can also serve it instead of crusty bread with different soups and chilis.
a. While the cornbread is hot, spread the top with butter and drizzle on some honey – this creates the perfect sweet and salty combination! You could also smear on your favorite jam or jelly, or dip it in the soup or chili of your choice.
Cover in plastic wrap or place in an airtight container and store on the counter at room temp for 1-2 days. For longer lasting cornbread, store in the refrigerator for up to 7 days.
Similar recipes you might like: Irish soda bread, honey challah bread
Gluten-free Cornbread
The perfect gluten free cornbread DOES exist - and it’s right here! This moist and sweet southern staple is an absolute hit in any home! Serve it warm with soups or as a side with any cookout or holiday meal. Whichever way you serve it, you and your guests are sure to love it! And no one would ever know it’s gluten free!
Ingredients
- ½ cup unsalted butter, melted
- ½ cup sugar
- 2 eggs
- 1 ¼ cup cornmeal
- ¾ cup gluten-free flour (see notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- honey and extra butter, for serving (optional)
Instructions
- Preheat the oven to 375°F and grease an 9x9 baking dish.
- In a bowl, add your melted butter and sugar and stir until combined, then beat in your eggs.
- In another bowl, combine all your dry ingredients and mix everything together. Set aside.
- To your wet mixture, alternate between adding in the dry ingredients and the buttermilk, finishing with the buttermilk.
- Pour into your greased baking dish and bake until a toothpick comes out clean, about 22-26 minutes.
Notes
A gluten-free flour with xantham gum is recommended, to get the fluffy texture. If you don't want to use xantham gum or any flour, you can substitute extra cornmeal (to make the recipe have 2 total cups cornmeal).
You can use a 8x8 baking dish instead of 9x9, just add a few minutes to the baking time.
Nutrition Information:
Yield:
9Serving Size:
1/9 recipeAmount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 380mgCarbohydrates: 35gFiber: 2gSugar: 15gProtein: 5g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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