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.