My go-to cornbread recipe uses all cornmeal without any other flour, but it’s a very grainy texture and sometimes you just want something a little more sumptuous. I’ve found replacing wheat flour with a combination of white rice flour, tapioca flour or starch, and cornstarch, produces a consistently good product. If you want to use plain wheat flour, just replace the combination with a half cup of wheat flour. This recipe is adapted from Betty Crocker’s Southern Buttermilk Cornbread. I like honey in my cornbread so I also replaced the white sugar with honey and increased it just a touch. For a real treat, make some honey butter to slather on slices of the bread, recipe below, you’ll be glad you did!
Gluten Free Buttermilk Cornbread
Ingredients
- 2 eggs
- ¼ cup light olive oil, or other neutral cooking oil
- 1 ½ cups buttermilk (the higher fat content the better)
- 1 Tablespoon honey (sugar is okay too)
- 1 ½ cups of cornmeal (I used stone ground yellow)
- 6 Tablespoons white rice flour
- 1 Tablespoon tapioca flour
- 1 teaspoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Directions
- Preheat the oven to 450 degrees. (This comes together fast so make sure you do that first.)
- Whisk the eggs then whisk in the oil until combined.
- Mix in the honey and the buttermilk.
- Add the cornmeal and whisk.
- Measure the rest of the ingredients and pour on top then whisk them all together.
- Pour into a greased or sprayed 8-inch or 9-inch square pan. (Either will work.)
- Bake 25 to 30 minutes or until a knife inserted in the center comes out clean.
- Slather with butter, or honey butter.
- Enjoy!
For honey butter, combine 1 stick of softened unsalted butter, 3 Tablespoons of honey, and a good pinch of sea salt. Beat them together. If they are too cold to combine, microwave on 30% for a minute and beat together. Even if it all gets melted and has to be chilled, it will still taste fabulous.