Gluten Free Buttermilk Cornbread

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 chunky potato 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
• 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.

Enjoy!! xo