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Gluten-Free Buttermilk Corn Bread


Gluten-Free Buttermilk Corn Bread

  • 1 stick butter, melted
  • 1/2 cup organic cane sugar
  • 1/4 cup local honey
  • 2 cage-free eggs
  • 1 cup buttermilk
  • 1 cup gluten-free flour (Cup4Cup Brand)
  • 1 cup organic cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Level: easy
  • Yield: 1 (8x8) pan
  • Total Time: 40 min
  • Active Time: 10 min
This cornbread is so moist and flavorful- you'll never know its gluten-free. You must use Cup4Cup gluten-free flour - it has a wonderful texture and blends beautifully.


Preheat oven to 375 degrees and spray or butter an 8X8 pan. In a large mixing bowl whisk the melted butter, sugar and honey. Add the eggs one at a time, and whisk in the buttermilk. In a medium bowl, combine the gluten-free flour, cornmeal, salt and baking soda. Gradually add the dry to the wet ingredients mixing with a spatula until only a few lumps remain. Pour the batter into the greased pan and tap on the counter a few times to level the mixture. Bake for 20-25 minutes until the center is firm and bouncy and the top is golden brown. You may need to cover with foil halfway to prevent the top from over-browning. Serve warm and enjoy!
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