Buttermilk Corn Bread

We serve this corn bread with any type of chili or chowder.  Nearly all of my cooking is gluten-free since two out of three are allergic to gluten!  This recipe is pretty flexible if you don’t have an ingredient on hand.


  • ½ cup unsalted butter, melted and cooled
  • 1 cup all purpose gluten-free flour (See Note.)
  • 1 cup cornmeal
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (omit if using salted butter)
  • 1 cup buttermilk or homemade milk kefir
  • ¼ cup maple syrup or honey
  • 2 large eggs


  1. Preheat oven to 400℉ and position a rack in the middle.
  2. Spray a 9-10” cast iron skillet with non-stick cooking spray.
  3. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Make a well in the center and add the buttermilk, maple syrup, and eggs.  Mix together to combine, then fold in the melted butter.  
  5. Pour batter into your prepared skillet and bake for 20-25 minutes, until golden on top and toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes before cutting into wedges.

Note:  I like to use Bob’s Red Mill Gluten Free 1-for-1 all purpose flour in this recipe.  You may need to add xanthan gum if you’re using a different gluten-free flour that doesn’t already contain it.  As always, read labels to be sure your ingredients are gluten free if needed.

This recipe works well with buttermilk; I’ve also used home cultured milk kefir with good results.   

Adapted from this recipe.

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