This gluten-free cornbread requires no special ingredients. Made with cornbread and buttermilk, this is a classic Southern recipe!
2 room temperature eggs
2 c buttermilk
2 c cornmeal
1 t salt
1 t baking soda
2 t baking powder
1/4 c sugar is optional or use to taste
2 T melted baking drippings, OR vegetable, olive or coconut oil, OR melted butter
Preheat oven to 475. Use a 8-9″ cast iron skillet or muffin tin pan for about 18 muffins. Grease well.
In a large measuring cup, beat room temperature eggs. Add buttermilk and mix well.
In a large bowl, combine dry ingredients and sugar if using.
Stir egg/buttermilk mixture into dry ingredients.
Stir in liquid fat of choice.
Pour or spoon into a well greased skillet or muffin tin.
Bake about 25 minutes if using skillet or about 15 – 20 minutes if baking muffins.
To test for doneness, insert a toothpick. Only a few crumbs should be clinging to it. Also the edges of the cornbread should be pulling away from the pan.
Feel free to add drained kernels of corn or green chilies. You may also choose to add 1 cup of your favorite shredded cheese.
Butter milk can be made with 1 T of lemon juice or vinegar combined with 1 c of milk.
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