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Abbie, Gluten free cornbread

Gluten free cornbread

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Course: Side Dish
Keyword: cornbread, gluten free
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling time: 15 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD


  • 1 cup cornmeal
  • 1 cup all-purpose Gluten Free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter melted
  • 1/3 cup maple sugar
  • 2 tablespoons honey or maple syrup
  • 1 large egg beaten
  • 1 cup buttermilk


  • Preheat oven to 400°F. Spray an 8 or 9-inch round or square baking pan with an oil spray.
  • In a bowl, add cornmeal, flour, baking powder, baking soda, and salt and mix together well.
  • In a separate bowl, whisk together butter, maple sugar, and honey until smooth and thick. Add egg and whisk well. Add buttermilk and whisk well. Pour the wet ingredients into the bowl with the dry ingredients and combine, being careful not to overmix the batter.
  • Pour batter into the baking pan and cook for 20-25 minutes until golden brown and cooked through.
  • Cool cornbread 15 minutes before slicing.