Cast Iron Buttermilk Cornbread (Gluten & Dairy Free Options!)

I love cornbread! It’s not just a deliciously fluffy treat that’s saved for sopping up Thanksgiving potlikker. It’s become a common staple recipe and dinnertime sidekick that I indulge in more times than I’d like to admit, especially now that I can eat it again without suffering dire consequences!

Cornbread was one of the (many) foods I had to say goodbye to for a while due to gluten intolerance. Many store-bought brands are a combination of cornmeal and wheat flour, which means Jiffy and I had to end our long-term love affair 😭.

Thankfully, brands haven’t completely forgotten about us gluten-intolerant folks and you can find more gluten-friendly options available at most grocery stores. But if you want to make something from scratch, because food always tastes better that way, then I have the perfect recipe!

This cornbread is soft, sweet, moist, and (best of all) gluten free!

The Ultimate Gluten Free Cornbread

Best GF Flour

After much trial and error, I found the best flour combo to use for this recipe is chickpea flour and cornmeal. These two (plus baking powder) make the softest and fluffiest cornbread ever. And when baked in a cast iron skillet, it ends up with those crispy buttery edges that we all look forward to!  

I tried this same recipe with almond flour and my cornbread came out much softer, almost too soft, so it fell apart very easily. It also took longer to cook through the center – so much longer that I had to cover it with foil to keep the edges from burning. Don’t get me wrong, it was still very tasty but I feel that the chickpea flour is better because its density creates a texture that’s very close to traditional cornbread.

This recipe may work with the gluten free flour blends you can buy at the store. I don’t use those because of my rice allergy, so I can’t say for sure if they would work the same. If you decide to use a different type of flour, you may need to adjust the other ingredients accordingly.

Try this recipe with:

Cornbread Content 2

Sweetener

If you like sweet cornbread (like moi), you can use any preferred sweetener. I like coconut sugar because it has a low glycemic index and it gives the cornbread a nice brown color. You can also use white, cane, or even brown sugar.

For liquid sweeteners, feel free to use honey, agave or maple syrup.

All the Fixin’s

Here are some more ideas on ways you can tailor your cornbread!

  • For more texture and flavor, add fresh corn kernels into the batter before baking.
  • Kick it up a notch with diced jalapeños!
  • Add in your favorite shredded cheese for cheesy cornbread.
  • Use plant based sour cream to make this recipe dairy free!

How to Store

This cornbread can last up to a week in the fridge. You can also freeze your cornbread for up to three months when stored in an airtight container. Simply thaw before using and reheat in the oven or microwave.

Yield: 8-10 Servings

Cast Iron Buttermilk Cornbread

Cornbread cooked in a cast iron skillet topped with melted clarified ghee butter

This soft and fluffy cornbread is sweet, moist, and gluten free!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

Wet

Dry

  • 1/2 cup cornmeal
  • 1/2 cup GF flour
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder

Instructions

  1. Preheat oven to 375ºF.
  2. Sift or mix together dry ingredients in a bowl.
  3. Mix together wet ingredients in a separate bowl.
  4. Combine wet + dry ingredients and pour batter into a greased cast iron skillet.
  5. Bake for 25-30 minutes or until golden brown and cooked through in the center. 
  6. Allow to cool before serving. Glaze with more ghee while still hot and enjoy!

Notes

If you don't have a cast iron skillet then you can use a glass baking dish instead.

Did you make this recipe?

Leave a comment below and tag @gheeluxe #gheeluxe in your recreations!

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