Gluten Free Buttermilk Corn Muffins uses simple ingredients in a one-bowl recipe full of classic cornbread taste.
Over the years, I’ve learned that the best results when making gluten free cornbread (and pancakes, too) come from using buttermilk in the batter. Not only does the immediate reaction between the buttermilk and baking soda give a good lift to the cornbread, but it also provides just the right “twang” you expect of good southern cornbread.
You’ll notice I’ve made this recipe as gluten free cornbread muffins, but you could also make it in the classic cast iron skillet. Rather than coating your cast iron pan with cooking spray, you’ll want to add 2 tablespoons shortening (I prefer Spectrum Organic) or peanut oil to the skillet. Place it in the oven while the oven preheats. Once your oven is done preheating, carefully remove the hot skillet from the oven, and pour in your batter. The hot oil on the bottom of the skillet is helps make the best cornbread crust. Watch the cooking time, but it should roughly be about the same as these muffins.
How to make buttermilk
This question comes up often because apparently outside the South, buttermilk isn’t as easy to find. The recipe to make 1 cup of buttermilk is to add 1 tablespoon apple cider vinegar or white vinegar, or 1 tablespoon of lemon juice to a scant 1 cup of milk. Let the mixture sit for at least 5 minutes, and stir before using it in your recipe.
Should cornbread be sweet?
I suspect if you ask most folks my age who grew up with a southern Grandma, the answer is NO. Classic southern cornbread isn’t sweet. Over the years, with the addition of cornbread mixes to the marketplace, sweet cornbread has become quite common. I don’t typically turn down sweet cornbread, but I prefer a more savory cornbread.
Is cornmeal mix gluten free?
Generally speaking, no. And that’s slightly frustrating because “cornmeal mix” is so much easier to find these days than plain corn meal. While corn is naturally gluten free, the addition of wheat flour to cornmeal makes it no longer gluten free. I’ve modeled the cornmeal to flour ratio in these gluten-free corn muffins after store-bought cornmeal mix. The flour gives a little bit lighter of a texture than using straight corn meal.
Are gluten-free cornbread mixes good?
In my opinion, no. I’ve tried just about everyone in the store. And they were all either too sweet, a poor texture or had an off flavor from the alternative flours. Trust me, this recipe is a better choice for homemade cornbread.
Other gluten-free recipes you’ll enjoy:
Got cranberry sauce leftovers? These Leftover Cranberry Sauce Muffins are the perfect way to use it in delicious muffins.
The ultimate southern classic layer cake gets a gluten-free makeover in this Super Easy Gluten Free Hummingbird Cake recipe.
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Your gluten-free holiday table can now be complete with the classic taste of Southern Gluten Free Cornbread Dressing
This Low Carb Lemon Nut Sandies recipe is one of those great recipes that you’ll want to make the next time you need a sugar free treat!
I’ve rounded up the best low carb Christmas desserts from some of the best low-carb blogs around. They’re delicious enough for everyone!