This gluten-free cornbread is ideal for stuffing and makes a great alternative when you want something different from my usual Sausage Bread Stuffing. It’s slightly dense and more savory than typical northern cornbreads, with just a touch of sugar and a pleasant tang from buttermilk.
The method is straightforward: combine the dry ingredients, whisk the wet ingredients, mix them together and bake. My version uses buttermilk, leans heavier on cornmeal, and calls for a gluten-free flour blend (King Arthur Gluten-Free Multi-Purpose Flour works well). If gluten isn’t a concern, regular all-purpose flour can be substituted.
While this cornbread shines in cornbread stuffing, it’s also delicious served warm with butter or with butter and honey for a slightly sweet breakfast treat. You can bake it ahead of time—this cornbread holds up well for one to three days before using in a stuffing or reheating for serving.
Gluten-Free Stuffing Cornbread
Ingredients
- 1 cup 5 oz gluten-free flour, or all purpose flour
- 3 cups 16 1/2 fine grind yellow cornmeal
- 4 tsp baking powder
- 1 tsp baking soda
- 3 tbsp granulated sugar
- 1 1/2 tsp table salt
- 4 large eggs
- 1 1/3 cup 10 1/2 oz buttermilk
- 1 1/3 cup 10 12 oz milk
- 6 tbsp butter melted and cooled
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large bowl, whisk together the gluten-free flour (or all-purpose flour), cornmeal, baking powder, baking soda, sugar, and salt.
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In a medium bowl, whisk the eggs with the milk and buttermilk. Stir in the melted, cooled butter; the mixture may look slightly grainy from the butter—this is normal.
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Pour the wet ingredients into the dry ingredients and whisk just until combined. Scrape the batter into the prepared baking dish and spread it evenly.
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Bake for about 30 minutes, or until a toothpick inserted near the center comes out clean. Let cool to room temperature before using in stuffing or serving. This cornbread can be made 1–3 days ahead.