Savory Gluten Free Buttermilk Cornbread

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Savory Gluten Free Buttermilk Cornbread

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 cornbread

Savory Gluten Free Buttermilk Cornbread

Gluten Free Buttermilk Cornbread Recip

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes



  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl whisk all of the dry ingredients together, except the baking powder.

  3. Add the melted butter, buttermilk, eggs and honey, stirring well to combine.
  4. Let the mixture rest for 10 minutes before adding the baking powder.
  5. 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.
  6. 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.


  1. Trisha Murrell October 10, 2015 at 9:23 am

    Is it 1 3/4-1 tablespoon or is it just 1 cup of the corn meal? Also can you substitute the buttermilk with yogart?
    I have been looking for a corn bread recipe. I have tried other to only throw them out. Looking forward to making this.

    1. Jaime Larrison October 26, 2015 at 8:04 pm

      Hi Trisha! That was a typo on the corn meal measurement, but I fixed it. Thanks for catching that! Since yogurt is much thicker than buttermilk you would probably need to use only 1/2 cup yogurt and 1/2 cup milk or water. I can’t guarantee it will work though since I’ve only made it with the buttermilk.

  2. Rebecca November 14, 2015 at 11:17 am

    Does this recipe call for baking powder or baking soda? I’m assuming baking powder, because it’s listed in the ingredient list, but the directions say baking soda

  3. gigi January 2, 2019 at 6:08 pm

    Is your g/f buttermilk cornbread recipe using baking powder or baking soda? You mention one in the list of ingredients and the other in the instructions.

    1. Kelly Bejelly February 26, 2019 at 9:43 am

      I just updated the recipe hon! Thanks for sharing!


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