top of page

Gluten Free Cornbread

1 cup buttermilk
2/3 cup honey
2 large eggs
4 Tbsp butter, melted
1/2 cup all purpose GF flour*
1/4 cup oat flour
1/4 cup tapioca flour
1 cup cornmeal
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
  1. Adjust your oven rack to the middle position and heat the oven to 375ºf. Grease an 8 inch square baking pan or a 9" cast iron skillet. 

  2. Whisk together your buttermilk, honey, eggs and melted butter. In a separate bowl combine your flours, salt, baking powder and baking soda. Pour your wet ingredients into your dry and mix with wooden spoon, breaking apart and clumps of flour, but 
  3. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes and then serve warm with butter.   
*If you are not making gluten free cornbread, substitute the AP flour, oat flour and tapioca flour for 1 1/4 cups all purpose wheat flour. Yes, you will need 1/4 cup more flour than when using gluten free flours. 

SUBSCRIBE TO MY EMAIL LIST & receive more recipes & culinary tips

Thanks for joining!

bottom of page