Eggless Gluten Free Buttermilk Cornbread
Total time35 min
Prep time10 min
Cook time25 min
4.5(20)
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Learn more →Ingredients
9 servings
- 1 cup fine yellow cornmeal
- ¾ cup gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 2 tbsp granulated sugar
- 1 cup buttermilk
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 4 tbsp unsalted butter, melted and slightly cooled
For the pan
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan or 10-inch cast iron skillet and set it in the oven while it preheats.
- 2
Whisk together the cornmeal, gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
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