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Home Recipes Side Dishes
★★★★★ 5 from 4 Reviews

Gluten Free Buttermilk Cornbread

35 min
GF Gluten-Free VG Vegetarian
Avatar by: Lindsay Grimes
June 14, 2020 (Updated: November 3, 2021)
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stack of buttermilk cornbread squares with more cornbread in the background on a white counter
This gluten free buttermilk cornbread is moist, sweet, and has the best fluffy texture. It’s the perfect easy recipe for family dinners and potlucks!

I can’t tell you how many times I tried this recipe before I got it right. I’m pretty sure this is my fourth or fifth attempt! I wanted to get it just right because as much as I love cornbread, I’m very specific about what makes good cornbread.

Cornbread needs to be moist. It needs to be slightly sweet. I need it to be crumbly but still have structure to it. This cornbread checks all those boxes.

I made this cornbread two ways. First I made it in a skillet and it was so fun and delicious. You can slice it into triangles and it makes for a really fun homestyle cornbread. I also made this in an 8×8 square pan for more traditional cornbread squares and it was just as delicious but thicker. No matter what pan you use, just keep in mind that the bake time is different depending on the pan.

squares or buttermilk cornbread squares on white background

Recipes to make this cornbread with:

  • butternut squash and black bean chili
  • cranberry orange turkey meatballs
  • lemon cranberry chicken skillet
  • one pot healthy chicken stew
  • slow cooker apple bbq pork 
cast iron skillet with buttermilk cornbread cut in triangles

Ingredients for gluten free buttermilk cornbread:

  • melted butter: melting it makes it easy to incorporate into the batter. You can also use ghee or possibly refined coconut oil.
  • coconut sugar: adds some delicious sweetness! If you don’t have coconut sugar, regular sugar or brown sugar would also work.
  • agave nectar: honey or maple syrup also works
  • eggs
  • buttermilk
  • cornmeal
  • blanched almond flour: I love blanched because it has a lighter color and is finer than an almond meal. Try to find super fine blanched almond flour if you can!
  • arrowroot flour: adds some elasticity and structure to the bread. If you don’t have arrowroot, tapioca flour would also be a good option.
  • baking powder
  • salt

How to make the best easy gluten free cornbread:

  1. Whisk together the melted butter and sweeteners before adding the eggs and buttermilk. If you add them all at the same time, the cold eggs and buttermilk make the butter clump up and make it more difficult to have a smooth batter.
  2. Add in the dry ingredients and whisk together. This batter really comes together in a few minutes!
  3. If you’re using a square pan, drape the parchment paper over two sides of the pan. If you’re using a skillet, make sure it’s well-greased.
  4. Bake for 20 – 30 minutes depending on the pan you use and keep your eye out for the visual cues of golden brown edges. If you’re unsure about whether it’s ready, you can give the pan a wiggle and make sure the center is set.
  5. Allow the bread to cool in the pan for a few minutes before you cut into them.
square of buttermilk cornbread with bite taken out of it

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free VG Vegetarian

Gluten Free Buttermilk Cornbread

This gluten free buttermilk cornbread is moist, sweet, and has the best fluffy texture. It’s the perfect easy recipe for family dinners and potlucks!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 4 reviews
Prep: 5 minCook: 30 minTotal: 35 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 9

Ingredients

  • 1/2 cup salted butter, melted
  • 1/4 cup coconut sugar
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup blanched almond flour
  • 2 tablespoons arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the butter, coconut sugar, and agave nectar.
  3. Add in the eggs and buttermilk and whisk again until combined.
  4. Add the corneal, almond flour, arrowroot flour, baking powder, and salt.
  5. Whisk until combined.
  6. Line an 8×8 square pan with parchment paper and pour the batter into the pan. Alternatively, you can use a well-greased cast-iron skillet.
  7. For the square pan, bake for 25-30 minutes, until the top center is set and edges are golden brown. If you’re baking the bread in the skillet, bake for 20 minutes until the top center is set and the edges are golden brown.
  8. Allow the bread to cool for a few minutes in the pan before cutting into it.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 223
  • Sugar: 13.9g
  • Sodium: 250mg
  • Fat: 12.7g
  • Saturated Fat: 7.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25.3g
  • Fiber: 1.2g
  • Protein: 3.7g
  • Cholesterol: 65mg
© The Toasted Pine Nut

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stack of buttermilk cornbread pinterest image
skillet of buttermilk cornbread pinterest image
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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarLiz says

    Posted on 5/18/21 at 1:44 pm

    Would if be okay to leave out most of the sweetener? We like it savory. 
    Thanks 

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 5/20/21 at 8:45 am

      Hi Liz,

      Yes, I think it should be ok! Let me know how it goes 🙂

      Reply
  2. AvatarMichelle L Bryk says

    Posted on 10/24/21 at 5:31 am

    This was the best Cornbread I had ever made- however I did use my own blend of gluten free flour and added xanthem gum as well.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/27/21 at 7:13 am

      Ahh I’m so happy you loved it!! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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