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.
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
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
- 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
How to make the best easy gluten free cornbread:
- 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.
- Add in the dry ingredients and whisk together. This batter really comes together in a few minutes!
- 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.
- 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.
- Allow the bread to cool in the pan for a few minutes before you cut into them.
- 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
- Preheat oven to 350F.
- Whisk together the butter, coconut sugar, and agave nectar.
- Add in the eggs and buttermilk and whisk again until combined.
- Add the corneal, almond flour, arrowroot flour, baking powder, and salt.
- Whisk until combined.
- 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.
- 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.
- Allow the bread to cool for a few minutes in the pan before cutting into it.
- 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