This gluten-free cornbread is the perfect stuffing cornbread and my favorite go-to cornbread recipe when I’m in the mood for something different than my usual Sausage Bread Stuffing. It’s a little dense, more savory than most northern cornbread (only a bit of sugar), and has a nice tang from buttermilk.
Like most cornbread, it’s a pretty simple recipe. Mix some dry ingredients; mix some wet ingredients; mix them together and bake. But my take on the recipe uses buttermilk, is heavy on the cornmeal, and substitutes King Arthur gluten-free flour mix for the all purpose flour. (Though, if gluten is not an issue for you, all purpose works just fine as well.)
And, I will note that while I love it in my Cornbread Stuffing recipe, it’s also great with butter as a snack. Or a little butter and honey for a sweet breakfast treat.
- 1 cup (5 oz) gluten-free flour, or all purpose flour
- 3 cups (16½) fine grind yellow cornmeal
- 4 tsp baking powder
- 1 tsp baking soda
- 3 tbsp granulated sugar
- 1½ tsp table salt
- 4 large eggs
- 1⅓ cup (10½ oz) buttermilk
- 1⅓ cup (10 12 oz) milk
- 6 tbsp butter, melted and cooled
- Preheat oven to 375F. Grease a 9x13 baking dish.
- In a large bowl, mix together flour, cornmeal, baking powder, baking soda, sugar, and salt.
- Whisk together eggs, milk, and buttermilk in a medium bowl. Add butter and whisk to combine. The mixture will be grainy from the butter; that's fine and how it should be.
- Pour the wet ingredients into the dry ingredients and whisk to combine. Scrape the batter into the prepared baking dish and spread it out evenly.
- Bake for 30 minutes. Allow to cool to room temperature before using. You can make this cornbread 1-3 days before you need it.