This delicious, fluffy gluten-free buttermilk cornbread is soft, pillowy, 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, BBQ, or a church potluck without a pan of fluffy, golden cornbread. You might just be forced to move north across the Mason-Dixon line if you forget it. Kidding.
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. Though there are definitely different styles of cornbread – sweet, savory, studded with actual pieces of corn – my favorite cornbread is super simple and only slightly sweet. And has no kernels of corn.
I could go for a nice slice pretty much any time, with or without the main dishes.
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 years ago, I could tell my bread concoctions where a failure when he would comment, “It tastes fine, but it has a texture of cornbread.”
Thankfully in the past 9 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.
According to my husband, this cornbread fits the bill. 😉
Gluten-Free Buttermilk Cornbread.
I’ve found that using masa harina, instead of cornmeal, helps rectify this “issue.” It takes away the gritty texture, and leaves the cornbread softer. For this recipe I also love using milk kefir for the liquids. I’ve played around with different options: buttermilk, sour cream w/ water, dairy-free milk with apple cider vinegar, just plain milk, just water… Those latter two are pretty much just meh. Milk kefir or buttermilk are the way to go. If you can’t get your hands on those, use half sour cream and half water. If you have to be dairy-free, use full-fat coconut milk and apple cider vinegar.
How to enjoy your buttermilk cornbread.
My kids love to eat this fluffy gluten-free cornbread as a meal in and of itself, and I honestly don’t mind giving it to them with some carrot stick and pickles for lunch. It’s super easy to whip up and they devour it! Of course, you could don’t have to just have cornbread for lunch, you can serve it 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
- Easy BBQ Wings
- Creamy Veggie & Fish Chowder
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 milk kefir or buttermilk (for dairy-free option, see note)
- 2 eggs
- 1/4 cup honey
- 2 cups cornflour (a.k.a. masa harina, not cornmeal)
- 2 tablespoons baking powder
Preheat oven to 425 and grease a 9×9 inch baking dish.
In large bowl, whisk together wet ingredients.
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.
For a dairy-free option, combine 2 cups full-fat coconut milk with 2 tablespoons apple cider vinegar and let it curdle, or use 1 cup coconut yogurt and 1 cup coconut milk.
This would pair so fabulously with a big bowl of chili! Thanks for linking up today!
Glad to, K! Thanks for stopping by! 🙂
Oh yum! I love cornbread and do better healthwise if I eat gluten free. I can’t wait to try it! Thanks!
I hope you enjoy it! 🙂
Raia! These look so wonderful. Have you ever made these for a cornbread stuffing? I think they would work. 🙂
Thanks, Barbara! I haven’t tried to use them as stuffing, but I agree that it would work well. 🙂
This sounds and looks really good. I like the dairy free option! 🙂
Thanks, Sarah! 🙂
I can not wait to try this! I don’t always eat gluten free but I do like incorporating it into my diet. I also have friends with dietary restrictions so I am glad to try this out. Thank you so much for sharing :)I saw this at the linky party on pint sized baker and I am glad I did!
I’m glad to share, Crystal! Thanks so much for stopping by. 🙂 I hope you enjoy the cornbread if you get a chance to make it!
This looks delicious Raia! Thanks for sharing on Real Food Fridays. Pinned & twitted.
Thanks so much, Marla!
Gave it a try 🙂 Batter very thick, thicker than the usual cornmeal recipe. hard to get flat in the pan. I added oil, about 1/4 cup and more buttermilk. I think the oil gave a very nice texture to the recipe.
I baked it at 425 for 10 minutes then lowered temp to 350. I also think it needs salt, maybe 1/2-3/4 tsp. Next time I will add 1/3-1/2 cup cornmeal as I miss that texture!
Thanks for the feedback, Mari! Yes, the batter is very thick. 😉 I was specifically trying to get away from the cornbread texture, since my hubby dislikes it so much, but I’m sure adding in cornmeal would work just fine! 🙂
That looks just as light and fluffy as my traditional cornbread. Yummy! Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us next week.
Glad to share, Audrey! Thanks so much for stopping by!
I am the BIGGEST fan of cornbread, you have no idea! I will be trying this recipe this weekend! Thanks for sharing at Simply Natural Saturdays!
I hope you enjoy it, Britney! 🙂
I used made these with half dairy free milk and half coconut yogurt and they are amazing!!
Yay! I’m so glad you enjoyed it and found subs that worked well!