Buttermilk Cornbread Recipe
~ Gluten Free ~

This gluten free buttermilk cornbread recipe can be made with either white or yellow cornmeal.  In the old days, yellow cornmeal was thought common, while white cornmeal was deemed aristocratic.  When it comes to cooking, the two perform the same.  I prefer the sunny look of yellow cornmeal.  This recipe is different from most cornbread recipes in that it's made from cornmeal alone rather than a mixture of cornmeal and wheat flour. Perfect for the gluten-free folks. The taste of this moist bread is delicious. 

For a cornbread with flair, loaded with flavor, try this unique gluten free buttermilk cornbread recipe  from Paraguay.    

Buttermilk Cornbread

Makes 1-9 inch (23 cm) square pan


  • 2¼ cups water
  • 1/2 teaspoon salt
  • 1¾ cups yellow or white cornmeal
  • 1 Tablespoon butter or coconut oil
  • 3 eggs, well beaten
  • 2 tablespoons brown sugar (optional)
  • 1 cup buttermilk
  • 1½ teaspoons baking soda
  • 1/8 teaspoon summer savory (optional)


Tip:  If you'd like a crispy crust on the bottom, melt 2 tablespoons butter or bacon drippings and place in the bottom of the pan before adding the batter.

Preheat the oven to 375° F (350° F if using a glass pan), 190° C (177° C).  Grease a 9-inch (23 cm) square pan.

Boil the water over high heat in a large saucepan.  Add the salt and sprinkle the cornmeal over the water, stirring vigorously.  It will be very thick and may start clumping.  Cook about 1 minute.  Add the butter and remove from the heat. Don't worry about the lumps - they should come out when mixed with the remaining ingredients using an electric mixer or hand held blender.

In a separate bowl, combine the eggs, sugar, buttermilk, baking soda, and savory, if desired.  Mix well with an electric mixer or hand held blender.  Slowly add to the cornmeal, stirring well.

Bake for about 1 hour or until firm or knife inserted in the center comes out clean.  I baked this for 40 minutes in a glass pan on a center rack in a 350° F oven and it was done so watch the time.  Serve hot with jam or jelly. 

Buttermilk Corn Bread recipe adapted from Better With Buttermilk by Lee Edwards Benning.

Buttermilk Cornbread Recipe - Paraguayan Style

This is a favorite recipe of mine that I've made many times.  It has more ingredients than a simple buttermilk cornbread recipe and takes longer to make, but it's definitely worth it.  It's boldly spiced and studded with cheese and moist corn kernels.  If you were eating this cornbread in Paraguay, most likely it would be with a bowl of hearty beef soup.  Enjoy!

Makes 1-9 inch (23 cm) square pan or 2 quart casserole.


  • 1½ cups boiling water
  • 1 cup cornmeal
  • 2 tablespoons butter or coconut oil, softened
  • 3 eggs, separated
  • ½ cup buttermilk
  • ½ cup (4 ounces) cottage cheese
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 1 can (8 ounces) whole-kernel corn, drained
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 small onion, finely chopped


Preheat the oven to 375° F (350° F if using a glass pan), 190° C (177° C).  Grease a 9-inch (23 cm) square pan or 2-quart casserole.

Stir boiling water into cornmeal in 3-quart bowl.  Continue stirring until smooth.  Blend in butter or coconut oil and egg yolks. Stir in remaining ingredients except egg whites.  Beat egg whites just until soft peaks form, then fold into batter. Pour into greased 9-inch pan or 2-quart casserole.  Bake until knife inserted near the center comes out clean, 45 to 50 minutes.

Makes 9 to 12 servings

Paraguayan Corn Bread recipe adapted from Betty Crocker's New International Cookbook.

Buttermilk Cornbread

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