Nothing says comfort food quite like a warm slice of homemade gluten-free buttermilk cornbread. With its tender crumb, rich buttery flavor, and crisp golden crust, this classic Southern favorite is the perfect accompaniment to chili, soups, stews, barbecue, and family dinners. Baking the cornbread in a hot cast-iron skillet creates beautifully crisp edges while keeping the center moist and fluffy.
This gluten-free cornbread recipe combines cornmeal, masa harina, oat flour, and tapioca flour to create a texture that rivals traditional cornbread. The buttermilk adds a subtle tangy flavor while helping the crumb stay soft and moist. Whether you enjoy your cornbread savory alongside a hearty bowl of chili or slightly sweet with a drizzle of honey, this recipe delivers exceptional flavor and texture every time.
Unlike many gluten-free cornbread recipes that can turn out dry or crumbly, this version remains tender and satisfying thanks to the combination of buttermilk, eggs, and melted butter. The masa harina enhances the corn flavor while adding a pleasant richness that makes every bite irresistible.
Serve this gluten-free Southern cornbread fresh from the oven with butter, honey, jam, or alongside your favorite comfort food meal. It is simple to prepare and guaranteed to become a staple recipe in your gluten-free kitchen.
Prep Time
15 minutes
Cook Time
25 to 30 minutes
Total Time
40 to 45 minutes
Yield
10 servings
¾ cup masa harina or corn flour
2 cups medium-grind cornmeal
½ cup oat flour
¼ cup tapioca flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon granulated sugar
2½ cups buttermilk
6 tablespoons butter, melted
2 large eggs
Prepare the Cast-Iron Skillet
Preheat your oven to 420°F. Place a 10-inch cast-iron skillet in the oven while it heats. Allow the skillet to preheat for at least 15 minutes. A hot skillet is the key to creating the signature crispy crust that makes Southern cornbread so delicious.
Carefully remove the hot skillet from the oven and add the butter. Return the skillet to the oven for a minute or two until the butter is fully melted. Remove the skillet and set aside.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the masa harina, cornmeal, oat flour, tapioca flour, baking powder, baking soda, sea salt, and sugar. Mixing the dry ingredients thoroughly helps ensure even distribution of the leavening agents and creates a consistent texture throughout the cornbread.
Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk and eggs until smooth and fully combined. The buttermilk provides moisture and tenderness while also reacting with the baking soda to create a lighter texture.
Gradually pour the buttermilk mixture into the bowl of dry ingredients. Stir gently until the ingredients begin to come together.
Add the Melted Butter
Slowly pour the melted butter into the batter while stirring continuously. Continue mixing until the batter is smooth and no dry pockets remain. Avoid overmixing, as this can affect the final texture of the cornbread.
The batter should be thick but easily pourable.
Bake the Cornbread
Carefully pour the batter into the hot cast-iron skillet. The batter should immediately begin to sizzle slightly around the edges, which helps create the classic crispy crust.
Place the skillet in 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 surface should be lightly browned, and the edges should pull away slightly from the sides of the skillet.
Cool and Serve
Remove the skillet from the oven and allow the cornbread to cool for about 5 minutes. This brief cooling period helps the cornbread set while maintaining its moisture.
Carefully loosen the edges if needed and invert the cornbread onto a wire rack, or simply serve directly from the skillet for a rustic presentation.
Serve warm with butter, honey, maple syrup, or your favorite savory dishes.
For a sweeter gluten-free cornbread, increase the sugar to 2 or 3 tablespoons.
If you prefer a more savory Southern-style cornbread, omit the sugar entirely.
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 15 to 20 seconds or place them in a 300°F oven until heated through.
This gluten-free buttermilk cornbread also freezes well. Wrap slices individually and freeze for up to 3 months.
For extra flavor, add shredded cheddar cheese, diced jalapeños, corn kernels, or cooked bacon to the batter before baking.
