Gluten Free Buttermilk Cornbread

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


  • 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


  1. Preheat the oven to 450 degrees. (This comes together fast so make sure you do that first.)
  2. Whisk the eggs then whisk in the oil until combined.
  3. Mix in the honey and the buttermilk.
  4. Add the cornmeal and whisk.
  5. Measure the rest of the ingredients and pour on top then whisk them all together.
  6. Pour into a greased or sprayed 8-inch or 9-inch square pan. (Either will work.)
  7. Bake 25 to 30 minutes or until a knife inserted in the center comes out clean.
  8. Slather with butter, or honey butter.
  9. 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.