Bake golden gluten-free buttermilk cornbread with a tender crumb, buttery flavor, and crisp skillet edges. A comforting side for chili, soups, and barbecue.
Warm, buttery, and full of rich corn flavor, this Golden Gluten-Free Buttermilk Cornbread Recipe brings homemade comfort to the table. A hot cast-iron skillet creates crisp edges and a golden crust, while the center stays tender and moist. Serve it alongside chili, soups, stews, barbecue, or your favorite family dinner.
This gluten-free buttermilk cornbread combines cornmeal, masa harina or corn flour, oat flour, and tapioca flour. The cornmeal provides its familiar texture, while the other flours help create a satisfying crumb. Buttermilk adds a gentle tang that balances the butter and complements the corn flavor without overpowering it.
With just a tablespoon of sugar, this skillet cornbread works well with savory meals or a drizzle of honey. It is easy to mix by hand and especially inviting served warm. Slice it into wedges at the table, pass the butter, and enjoy a simple homemade side dish with crisp edges in every serving.
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Cooling Time: 5 minutes
Total Time: 40 to 45 minutes, plus cooling
Yield: 10 servings
Ingredients
3/4 cup masa harina or corn flour
2 cups medium-grind cornmeal
1/2 cup gluten-free oat flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon granulated sugar
2 1/2 cups buttermilk
6 tablespoons butter, melted
2 large eggs
Directions
Step 1: Preheat the Oven and Skillet
Preheat the oven to 420°F. Place a 10-inch cast-iron skillet in the oven while it heats, allowing the skillet to preheat for at least 15 minutes.
Prepare the remaining ingredients during this time. Starting with a thoroughly heated skillet helps the batter begin cooking around the edges as soon as it touches the pan.
Step 2: Butter the Skillet
Carefully remove the hot skillet from the oven using oven mitts. Add the 6 tablespoons of melted butter and gently tilt the skillet to coat the bottom and sides.
Set the skillet on a heatproof surface while you finish mixing the batter. Keep an oven mitt nearby, as the handle will remain hot.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the masa harina or corn flour, cornmeal, oat flour, tapioca flour, baking powder, baking soda, sea salt, and sugar.
Mix thoroughly so the different flours and leavening ingredients are evenly distributed. Break up any visible lumps before adding the wet ingredients.
Step 4: Combine the Buttermilk and Eggs
In a separate bowl, whisk the buttermilk and eggs until smooth and fully combined.
Gradually pour the buttermilk mixture into the dry ingredients. Stir gently with a sturdy spoon or spatula until the ingredients begin to come together, scraping the bottom of the bowl to incorporate any flour that collects there.
Step 5: Add the Melted Butter
Carefully pour the melted butter from the skillet into the batter while stirring, leaving a light coating of butter inside the skillet.
Continue mixing just until the butter is incorporated and no dry pockets remain. The batter should be thick but pourable, with some texture from the medium-grind cornmeal. Avoid mixing longer than necessary.
Step 6: Bake the Cornbread
Pour the batter into the hot, buttered skillet and spread it evenly. You may hear a gentle sizzle as the batter meets the hot surface.
Return the skillet to the oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should look set and may pull slightly away from the sides of the skillet.
Step 7: Cool and Serve
Carefully remove the skillet from the oven and place it on a heatproof surface. Let the cornbread cool for about 5 minutes so it can set before slicing.
Serve directly from the skillet, or gently loosen the edges and carefully invert the cornbread onto a wire rack. Cut into 10 portions and serve warm with butter, honey, maple syrup, or a savory main dish.
Notes
For sweeter cornbread, increase the granulated sugar to 2 or 3 tablespoons. For a more savory version, omit the sugar entirely. These are optional adjustments to the base recipe.
Masa harina and corn flour are offered as alternatives in this recipe. Choose one and use the full 3/4 cup listed. If using corn flour, choose finely ground corn flour rather than cornstarch.
Use gluten-free oat flour and check the remaining packaged ingredients for gluten-free labeling appropriate to your needs. Keep preparation surfaces and utensils free from cross-contact.
The skillet should be hot when you add the batter. Have the ingredients measured and the mixing bowls ready before removing it from the oven to help retain its heat.
For optional variations, fold shredded cheddar cheese, diced jalapeños, corn kernels, or cooked bacon into the batter before baking. These additions will change the flavor and may affect the baking time, so check the center for doneness.
Once cooled, store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
Reheat individual slices in the microwave for 15 to 20 seconds, adding more time as needed, or warm them in a 300°F oven until heated through.
