Gluten-Free Cornbread

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

Try this gluten-free favorite! Best eaten straight away, or make a day ahead to use for Cornbread Stuffing. (Gluten-Free)

recipe updated Oct 8, 2019


  • Coarse cornmeal icon
    Coarse cornmeal
    155 g (about 1 cup)
  • Gluten-free flour icon
    Gluten-free flour
    155 g (about 1 ¼ cups)
  • Gluten-free baking powder icon
    Gluten-free baking powder
    5 g (about 1 tsp)
  • Baking soda icon
    Baking soda
    ½ tsp (about 2.33 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Buttermilk icon
    250 g (about 1 cups)
  • Egg icon
    1 (about 50 g)
  • Honey icon
    ¼ cup (about 84 g)


  • kCook icon Whisk
  • kCook icon Large mixing bowl
  • kCook icon Square pan - 9"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Grease a clean square pan
  3. Add coarse cornmeal, gluten-free flour, gluten-free baking powder, baking soda and salt to a clean large mixing bowl
  4. Whisk until blended then set aside
  5. Place a clean medium bowl on drop
  6. Add buttermilk, egg and honey to the medium bowl
  7. Whisk until combined
  8. Transfer wet ingredients to batter
  9. Mix until combined
  10. Let rest - 10 min
  11. Transfer batter to square pan
  12. Bake until light golden and skewer tests clean - 15 min, 200°C
  13. Let cool
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