Gluten-Free Buttermilk Cornbread Recipe

If you're looking for an easy gluten-free buttermilk cornbread recipe, this is one to keep in your back pocket. This old-fashioned Southern cornbread is made with cornmeal, buttermilk, eggs and a few basic pantry ingredients. There is no wheat flour, gluten-free flour blend, or xanthan gum.

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My Cooking in the South cookbook has no less than 12 recipes for cornbread, so the hardest part was deciding which one to try.

All contain just a few simple ingredients, but knowing that many folks have issues with gluten, I thought I'd try this one with its very short ingredient list.

The result is a cornbread with plenty of real corn flavor, a tender crumb and wonderfully crisp golden edges.

And because this recipe can be baked in either a cast-iron skillet or muffin tin, you can make traditional cornbread or individual gluten-free cornbread muffins.

Why You'll Love This Gluten-Free Cornbread

There are plenty of gluten-free cornbread recipes that rely on a gluten-free flour blend. This one doesn't.

This recipe is made with cornmeal only, which gives it a more pronounced corn flavor and makes it especially simple to put together.

Here's why I make it:

• No wheat flour
• No gluten-free flour blend
• No xanthan gum
• Uses simple pantry ingredients
• Buttermilk gives the cornbread a subtle tang
• Can be made in a cast-iron skillet or muffin tin
• Makes excellent cornbread muffins
• The crispy edges are one of the best parts!
• Though this great recipe is gluten free, I find an added bonus in that sometimes I have been known to run out of flour, which makes this a very handy recipe to have on hand.

Usually I bake the standard cornmeal recipe on the back of the Quaker yellow cornmeal box, but with buttermilk in the fridge, I thought I'd see if a recipe could be found for a sweet cornbread that contains it.

This buttermilk cornbread recipe didn't contain sugar  which meant adding ¼ c sugar, because I like a sweeter cornbread.

There is no need to add sugar, so I'll leave it to you to decide on the amount of sugar you may or may not want to use, to make this moist cornbread.

This very corn flavored cornbread contains eggs, buttermilk, corn meal and some melted butter, vegetable oil or bacon drippings. The choice is yours.

Is cornmeal gluten-free?

Yes, cornmeal is naturally gluten-free because corn does not contain gluten.

However, if you need to avoid gluten strictly, check the package carefully and choose cornmeal that is labeled gluten-free. Cross-contact can occur during processing.

Also remember that not every packaged cornbread mix is gluten-free. Many mixes contain wheat flour.

This recipe is different because it uses cornmeal instead of a flour-and-cornmeal combination.

What Makes This Cornbread Without Flour Different?

Traditional cornbread recipes can vary quite a bit. Some contain flour, some are very sweet, and some are almost cake-like.

This one is much more corn-forward.

The original recipe comes from an old Southern cookbook, and I loved the simplicity of the ingredient list. The original version didn't contain sugar, but I like adding a little because I prefer a slightly sweeter cornbread.

The sugar is completely optional, so you can adjust it to your taste.

The other nice thing about this recipe is that you can choose the fat. Melted butter, vegetable oil, olive oil, coconut oil or bacon grease can all be used.

• Ingredients for Gluten-Free Buttermilk Cornbread: You only need a handful of ingredients:
• Cornmeal: Use yellow cornmeal labeled gluten-free if necessary. I almost always use Quaker cornmeal, which is a medium grind. It is degerminated which means it bakes up smoother and finer. My other option is Bob's Red Mill medium grind cornmeal which is stone ground. It makes for a coarser crumb, but the flavor is good!
• Buttermilk: Adds moisture and a little tang. I recommend real buttermilk. I tested with both and much prefer real buttermilk instead of dry buttermilk mixed with water. Of course you can also use whole milk, but I didn't have any.
• Eggs: Help bind the cornmeal and give the cornbread structure.
• Baking powder and baking soda: Help the cornbread rise.
• Salt: Brings out the corn flavor.
• Sugar: Optional. Add it if you like a sweeter cornbread.
• Butter, oil or bacon grease: Choose whichever you prefer. However I have received many comments saying this recipe doesn't work. I have tested this with canola oil and have never had a problem.

Because there is no wheat flour in this recipe, you don't need a special gluten-free flour blend or xanthan gum.

How To Make Gluten-Free Buttermilk Cornbread

1. Prepare the pan

You can make this cornbread in an 8- to 9-inch cast-iron skillet or in a muffin tin.

Grease the pan well with non-stick cooking spray. Make sure you see it!

If using cast iron, preheat the skillet along with the oven.

2. Mix the wet ingredients

In a large measuring cup or bowl, beat the room-temperature eggs.

Add the buttermilk and stir until combined.

Room-temperature eggs incorporate more easily into the batter, so if you've forgotten to take them out ahead of time, place them in warm water for a few minutes.

3. Combine the dry ingredients

In a large bowl, combine the cornmeal, salt, baking soda, baking powder and sugar, if using.

4. Make the batter

Pour the egg and buttermilk mixture into the dry ingredients.

Stir just until combined, then stir in your melted butter, oil or bacon grease.

Don't overmix the batter.

5. Bake

Pour the batter into the prepared skillet or spoon it into the muffin tin almost to the rim. This cornbread does not rise much!

Bake until the cornbread is golden and a toothpick inserted in the center comes out with just a few crumbs attached.

The edges should also be pulling away slightly from the pan.

Important: This recipe is written for a very hot oven which helps create the crisp edges. Because ovens, pans and bakeware vary considerably, keep a close eye on the cornbread, particularly when making muffins. If your oven runs hot, you may need to reduce the temperature or baking time. I have not had a problem!

Gluten-Free Cornbread Muffins

This batter works beautifully as muffins.

Grease a muffin tin well with non-stick cooking spray and divide the batter among the cups. You don't need paper liners.

The muffins bake faster than the skillet version, so start checking them early. Mine took 15 minutes on the middle rack at 475 degrees. That is not a typo!

I particularly like making muffins because they're easy to serve alongside dinner and the leftovers can be frozen.

Can I Make This Cornbread Without Sugar?

Absolutely.

The original Southern recipe does not contain sugar. I added sugar because I like a slightly sweeter cornbread, but you can leave it out or adjust the amount to your preference.

Real Southern cornbread does not rely on sugar for flavor.

For a more savory cornbread, omit the sugar altogether.

Can I Make My Own Buttermilk?

Yes.

If you don't have buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup of milk. Stir and let it sit for several minutes so it will thicken before using.

For this recipe, you'll need 2 cups of buttermilk, so make the appropriate amount for the recipe.

I have tried dried buttermilk with water and much prefer real buttermilk.

Additions to Gluten-Free Cornbread

This recipe is easy to customize.

For a heartier version, try adding:

• Drained corn kernels
• Chopped green chiles
• Shredded cheddar cheese
• A combination of cheese and green chiles

You can also leave it plain and serve it warm with butter or honey butter.

What To Serve with Southern Cornbread

Cornbread is one of those side dishes that seems to make almost any comforting meal better.

Serve it with:

• Chili
• Bean soup
• Gumbo
• Black Eyes Peas
• Pulled pork
• Red Beans and Rice

And don't forget Thanksgiving. Cornbread is also wonderful served alongside turkey and other holiday dishes.

What To Do with Leftover Cornbread

If you happen to have leftovers, don't throw them away.

Crumble leftover cornbread into tamale stuffing, cut it into cubes for cornbread croutons, or use it to make cornbread bread pudding.

Of course, there is also nothing wrong with reheating a piece and adding a little butter and honey.

Tips For Making Homemade Gluten-Free Cornbread

Use gluten-free cornmeal if necessary.
Corn itself is gluten-free, but cornmeal can be processed in facilities that also handle wheat.

Don't overmix the batter.
Stir just until the ingredients are combined. The batter will be almost soupy!

Grease the pan well with non-stick sooking spray.
This helps the cornbread release easily and encourages those crispy edges.

Watch the muffins closely.
They bake considerably faster than a skillet of cornbread.

Adjust the sweetness to your taste.
The sugar is optional, so this recipe can go from savory to slightly sweet depending on how you like your cornbread.

Can You Freeze Gluten-Free Cornbread?

Yes. Cornbread freezes well.

Allow it to cool completely, then wrap individual muffins or pieces tightly and place them in a freezer-safe container or bag.

Thaw at room temperature or warm gently in the oven.

Making a batch of cornbread muffins and freezing the extras is an easy way to have homemade gluten-free bread ready for another meal.

Cornbread Questions

So if you are one of those gluten-free folks and even if you aren't, this classic cornbread recipe is the best gluten-free cornbread recipe I know.

Try it. Those crispy, golden edges are so worth it!

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