Buttermilk Cornbread

How to make a delicious gluten-free cornbread

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5 from 3 reviews

Cornbread is rich, moist, tangy, gritty, and delicious.  It is great beside a bowl of chili, topped with cheese, or served up for breakfast. This recipe can also be used to make cornbread muffins. See the section above for adding flavorful fixings!


Units Scale
  • 1 3/4 cup cornmeal
  • 2 cups buttermilk (see notes other for options)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 Tbsp oil (to grease your pan)
  • Added fixings (see section above for some options)


  1. Mix the cornmeal and buttermilk in a glass bowl or measuring cup. Allow it to soak for at least 30 minutes or up to 24 hours. The longer it soaks the better the flavor and texture of the cornbread. See the section above for more information on fermenting cornmeal.
  2. When you’re ready to bake, preheat the oven to 450 F.
  3. Stir the baking powder, baking soda, and salt into the cornbread batter. Then beat in the eggs.
  4. Oil a 4-cup baking dish. Pour batter into the baking dish. Bake for 20-25 minutes. It’s ready when the cornbread is cooked through and starting to brown.


  • Though buttermilk is traditional in cornbread, feel free to substitute it with milk kefir or yogurt.
  • I bake my cornbread in a traditional 10-inch cast-iron skillet, but you could also use a glass baking dish or a muffin tin. Just reduce the baking time to 15 minutes if you’re making cornbread muffins.