Use a 9 x 13-inch baking dish to make this gluten free buttermilk cornbread so that it turns out thin. Then, you can easily cube or tear them into little pieces to make cornbread stuffing. This recipe makes the most delicious corread stuffing you’ll ever make.
Gluten Free Buttermilk Cornbread
A buttery, gluten free cornbread recipe using buttermilk. You bake it in a large dish so that it low enough to make cornbread cubes for stuffing. It forms more crust, creating additional flavor.
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1 cup gluten free cornmeal
- 3/4 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe (I used cornstarch, not tapioca flour)
- 1 Tablespoon granulated sugar
- 2 teaspoon gluten-free baking powder (Rumford's)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 large eggs
- Preheat the oven to 400ºF. Add about 1-1/2 tablespoons of melted butter to a 9x13-inch baking dish. Using a basting brush or a plastic baggie used as a glove, spread the butter on the bottom and sides of the pan. Set aside the remaining butter.
- In a large bowl, whisk together the dry ingredients (cornmeal, flour blend, sugar, baking powder, salt, and baking soda).
- In a separate bowl, lightly whisk the egg. Add buttermilk and whisk to combine.
- Add egg/buttermilk mixture to the dry mixture and whisk to combine.
- Evenly distribute batter in the baking dish and bake on center shelf for 22 - 25 minutes or until a toothpick inserted into the center comes out clean or with 1 - 2 grains of cornmeal.
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