This Gluten-Free Cornbread without Buttermilk is the perfect side dish. It is easy to make and pairs perfectly with a bowl of chili. However, it’s just as delicious on it’s own.

Cut Gluten-Free Cornbread in a baking pan.

I think we can all agree that cornbread is a staple recipe. It’s delicious all year round, but mostly made during the fall and winter seasons. There’s nothing better than a big bowl of chili with a slice of cornbread.

However, I also love to eat cornbread on it’s own! I personally love to top it with honey or a nice slice of butter while it’s still warm…PERFECTION!

But what makes a good cornbread? You don’t want it to be too dry. You want it to be moist enough while still maintaining the perfect crumbly texture.

Keep reading to find out how I make this cornbread perfect every time!

Main Ingredients

Gluten-Free Cornbread ingredients measured out in glass bowls.

Why make THIS cornbread recipe?

The main reason you should make this cornbread recipe is because it won’t come out dry. You won’t be disappointed after taking that first bite to find out that all your hard work turned into a dry cornbread.

This recipe uses certain ingredients to create a moist cornbread that can maintain a crumbly texture. The best part is that it is easy to make and uses simple ingredients.

Slices of gluten-free cornbread stacked on top of each other.

How to Make Cornbread

  1. Preheat the oven to 350 degrees F
  2. Line an 8×8 square baking pan with parchment paper
  3. Combine the butter, milk, sour cream, granulated sugar, honey and eggs in a large mixing bowl
  4. Fold in the dry ingredients
  5. Mix until just combined, it is okay if there are a few clumps
  6. Transfer to the lined pan and spread in an even layer
  7. Bake for 40-45 minutes
  8. Remove from the oven when the top and edges are golden. A toothpick should also come out of the center clean.
  9. Let cool for about 45 minutes to 1 hour before slicing
  10. Enjoy!
Making Gluten-Free Cornbread batter in a mixing bowl.
Start by adding all the wet ingredients to a large mixing bowl
Making the gluten-free cornbread without buttermilk in a mixing bowl.
Gently fold in the dry ingredients
Gluten-free cornbread batter to an 8x8 square pan lined with parchment paper.
Transfer the batter to an 8×8 square pan
Baked gluten-free cornbread fresh out of the oven.
Bake until the top is golden and a toothpick comes out of the center clean
Slice of Gluten-Free Cornbread
Let cool, slice and enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can use regular all purpose flour instead.

What is the best milk to use for this recipe?

I use almond milk but you can substitute for any regular milk.

How do I know when the cornbread is done?

The cornbread is done when the top and edges are golden. A good test is also to stick a toothpick in the middle and if it comes out clean, it’s ready!

How should I store the cornbread?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also store in the freezer for up to 1 month.

What pairs well with cornbread?

This cornbread is delicious on it’s own! However, you can pair it with chili, use it for stuffing, cornbread chicken, with stews and many more dishes!

It’s also a perfect addition to your Thanksgiving or holiday table. Pair it with turkey, ham or whatever your heart desires.

Cut Gluten-Free Cornbread in a baking pan.
Cut Gluten-Free Cornbread in a baking pan.

Gluten-Free Cornbread without Buttermilk

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 9 pieces
This Gluten-Free Cornbread without Buttermilk is the perfect side dish. It is easy to make and pairs perfectly with a bowl of chili. However, it's just as delicious on it's own.
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Ingredients
 

  • 1/2 cup salted butter , melted
  • 2 tbsp sour cream
  • 1 cup almond milk, see substitutions above
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 cup gluten free flour, regular all purpose flour
  • 1 cup yellow cornmeal
  • 3 tsp baking powder

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line an 8×8 square baking pan with parchment paper
  • Combine the butter, milk, sour cream, granulated sugar, honey and eggs in a large mixing bowl
  • Fold in the dry ingredients
  • Mix until just combined, it is okay if there are a few clumps
  • Transfer to the lined pan and spread in an even layer
  • Bake for 35-40 minutes (will vary depending on oven), start checking at 30 minutes)
  • Remove from the oven when the top and edges are golden. A toothpick should also come out of the center clean.
  • Let cool for about 45 minutes to 1 hour before slicing
  • Enjoy!

Nutrition

Calories: 295kcal
Author: Jessica Selensky
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keywords: chili, cornbread, fall baking, fall recipes, moist cornbread, side dish

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers!