clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gluten free buttermilk cornbread muffins

Gluten Free Buttermilk Cornbread Muffins

  • Author: Regan Jones, RD
  • Total Time: 30 min
  • Yield: 1 dozen muffins
  • Diet: Gluten Free


This one-bowl recipe for Gluten Free Buttermilk Corn Muffins uses simple ingredients and is full of classic cornbread taste.


  • Cooking spray
  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour blend or gluten-free all purpose flour (I used King Arthur Measure-for-Measure*)
  • 1 tsp. baking soda
  • 1 Tbsp. white sugar**
  • 1 tsp. salt
  • 1 large egg, at room temperature
  • 1 1/4 cups buttermilk
  • ​6 Tbsp. melted butter or olive oil


  1. Preheat oven to 400 degrees F. Coat 12 muffin cups of a muffin pan with nonstick spray; set aside. (Alternatively, line with paper liners, if preferred.)
  2. Whisk together cornmeal, flour, baking soda, sugar, and salt in a large bowl. Add egg, buttermilk, and butter to dry ingredients; stir until combined.
  3. Using an ice cream scoop, portion out a scant scoop into prepared muffin tin.
  4. Bake in preheated oven until golden brown and cooked through, about 20 minutes bake time. Store in an airtight container.


*Contains xanthan gum. If using one of the flour blends that does not contain xanthan, I recommend adding 1/4 teaspoon to this recipe.

**The amount of sugar here is minimal, as is the tradition in Southern classic cornbread. If you prefer a greater touch of sweetness, double or even triple this amount.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Side dish
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 2 g
  • Sodium: 380 mg
  • Fat: 6 g
  • Carbohydrates: 20 g
  • Fiber: 0 g
  • Protein: 3 g

Keywords: Gluten Free Buttermilk Cornbread Muffins