Gluten-Free Cornbread Recipe without Buttermilk

This Gluten Free Cornbread Recipe is made without buttermilk while still being moist. The texture has the nostalgic coarseness of a cornbread, but is not dry. Each bite has the ideal balance of cornbread flavor and sweetness from the addition of the honey. It is an easy-to-make side dish and the perfect addition to any cozy meal or holiday gathering.

This gluten-free cornbread without buttermilk is easy to make and pairs with chili or a little honey and butter. Prefer muffins? Try my Honey Cornbread Muffin Recipe!

Why This Gluten-Free Cornbread Stays Moist

The main reason you should make this cornbread recipe is that 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.

Sour cream adds fat and moisture, helping this cornbread stay moist while maintaining a crumbly texture. The recipe uses simple ingredients and does not require buttermilk.

Ingredient Notes and Substitutions

• Gluten-Free All-Purpose Flour– Make sure to use a gluten-free flour that contains xanthan gum. Also, if you don’t need to make this recipe gluten-free, use a regular All Purpose Flour, swapping at a 1:1 ratio.
• Yellow Cornmeal– A medium grind is typically idea for cornbread as it strikes the ideal balance of a tender crumb and the traditional, satisfyingly gritty corn texture.
• Baking Powder – Gives cornbread its rise, soft crumb, and fluffy texture.
• Whole Milk- Let sit at room temperature before adding into the batter. Swap at a 1:1 ratio with 2% milk, nonfat milk or even almond milk if that is what you have on hand.
• Sour Cream- Use a full-fat sour cream and let it sit at room temperature before adding to the batter with the other ingredients.
• Salted Butter – I prefer to use salted butter, but you can use unsalted butter and add a pinch of salt to the batter to balance out the sweetness of the sugar and honey.
• Granulated Sugar– Sugar retains moisture in the crumb, making the cornbread softer and keeping it fresh for longer. It also adds the ideal amount of sweetness to the cornbread.
• Eggs- Use large-sized eggs and let them sit at room temperature before adding into the batter.
• Honey– Any brand of honey will work. It pairs well with the other ingredients and adds another layer of flavor to the cornbread.

How to Make Gluten Free Cornbread

The full-detailed instructions are written in the recipe card below. Use these images to help guide you as needed when following the directions.

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 35-40 minutes and remove from the oven when the top and edges are golden. A toothpick should also come out of the center clean.
8. Let cool slightly before slicing.
9. Enjoy!

Storage Instructions

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 in a freezer-safe bag or container once it is completely cooled.

Frequently Asked Questions

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