Nothing can beat a steaming bowl of chili in the autumn. Nothing maybe except a bowl of chili and a warm piece of savory, gluten free buttermilk cornbread. You’ll think you’re down south once you taste this delicious concoction.
Most cornbread recipes rely on wheat flour to lend a moist, soft texture and balance out the courser feel of cornmeal. This recipe though uses a blend of white rice flour and cornmeal soaked in buttermilk for a rich, moist flavor.
The key here though is to make sure you cook it just long enough. Too long in the oven and your heavenly buttermilk cornbread will quickly turn into a gluten free rock. The middle should be just barely firm to the touch and the outside a light golden brown.
Below is a basic recipe, but you can add different herbs to it to make it your own. Right now we have a lot of fresh thyme and rosemary in the garden that would taste great in this cornbread recipe. I also love making flavored butters to slather my buttermilk cornbread in. They taste delicious and are a snap to whip up! Here are a few ideas to get you started.
Butter me up
Honey butter – Combine 1 tablespoon local, raw honey with 1/3 cup softened grass fed butter and just a pinch of sea salt if using unsalted butter.
Rosemary sage butter– In a saucepan over low heat combine ½ cup grass fed butter with 1 Tbsp each dried and chopped rosemary and sage, or 2 Tbsps each if using fresh. Heat until hot, but not simmering and let the mixture infuse for about 5 minutes. Let the butter cool to room temperature. Stir to incorporate the herbs evenly throughout the butter and use generously as desired.
Garlic butter – In a small saucepan combine ½ cup grassfed butter with 1 smashed garlic clove. Heat until hot, but not simmering, and let the garlic clove infuse for 5-10 minutes. Discard garlic (or use in another recipe).
Gluten Free Buttermilk Cornbread Recip
Preheat the oven to 350 degrees.
In a large mixing bowl whisk all of the dry ingredients together, except the baking powder.
Add the melted butter, buttermilk, eggs and honey, stirring well to combine.
Let the mixture rest for 10 minutes before adding the baking powder.
Bake in an 8x8 baking dish for about 25 minutes or until a light golden brown and the middle is just firm to the touch. I usually use a pie plate to make cornbread in and cut the pieces into wedges.
Tip: If you're using very course cornmeal, throw the dry ingredients in a high powered blender first, like a Vitamix or Blendtec, for a smoother texture.