Gluten-free Buttermilk Cornbread that is soft, fluffy, naturally gluten-free, and a perfect side for soups, BBQ, or chili! It only requires a few simple ingredients and you’ll be devouring it in no time!
A Southern Classic.
Living in the south, a good cornbread recipe is pretty much a necessity. You simply cannot have chili, a BBQ, or a church potluck without a pan of fluffy, golden cornbread. This gluten-free buttermilk cornbread is my go-to recipe for such occasions. It’s quick and easy to whip up, and a crowd-pleaser every time.
All the cornbread feels.
Sadly, my husband, who is most definitely not from the south, has never liked cornbread. When we first went gluten-free 4 years ago, I could tell when my bread concoctions where a failure when he would comment, “It tastes fine, but it has a texture of cornbread.”
Thankfully in four years I’ve been able to move past the “cornbread” stage of gluten-free baking. And now that we are cornbread-texture-free, and living in the south, I decided it was high time I came up with a cornbread that wasn’t too “cornbready” – if you know what I mean. I’ve found that using masa harina, instead of cornmeal, helps rectify this “issue!”
According to my husband, this cornbread fits the bill. 😉
How to enjoy your buttermilk cornbread.
Of course, you could always just eat it as is, but I love cornbread with the usual partners…
- White Chicken Chili in the Instant Pot or Slow Cooker
- Chicken & Sweet Potato Chipotle Chili
- Cheesy Bacon & Lentil Stew
- Paleo Brunswick Stew in the Instant Pot
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Buttermilk Cornbread
Free from gluten and refined sugar, with dairy-free option.
- 2 cups whole or raw milk, coconut milk works well for dairy-free option
- 2 tablespoons apple cider vinegar
- 2 eggs
- 1/4 cup honey
- 2 cups cornflour (masa harina, not cornmeal)
- 1 cup brown rice flour
- 2 tablespoons baking powder
Preheat oven to 425 and grease a 9×9 inch baking dish.
In liquid measuring cup, combine milk and apple cider vinegar. Let stand until curdled – about 5 minutes.
In large bowl, whisk together dry ingredients.
When the buttermilk is curdled, whisk in the eggs and honey.
Pour over dry ingredients and mix well, working quickly.
Pour and gently spread into prepared pan and bake for 25 minutes, or until the middle springs back when lightly touched and a toothpick comes out clean.