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Gluten Free Cornbread Recipe

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 1/2 cup Butter
  • 1/3 cup Xylitol
  • 3 Tablespoons Honey (optional)
  • 2 Eggs
  • 1 cup Buttermilk
  • 1/2 teaspoon Baking Soda
  • 1 cup Cornmeal
  • 1 cup Gluten-Free All Purpose Flour Blend Flour of your choice with xanthan gum
  • 1/2 teaspoon Salt


  1. Preheat oven to 375 degrees F. Grease an 8" square pan or prepare a muffin pan.
  2. Melt butter, then mix in xylitol and honey (if using). Add eggs and whisk,
  3. In a separate dish, combine buttermilk and baking soda. Add to the butter mixture.
  4. Add cornmeal, gluten free all-purpose flour, and salt. Mix until just combined. Don't over mix. Batter may be lumpy.
  5. Pour the batter into prepared pan and bake. For corn muffins: bake for 17-23 minutes For cornbread: bake for 30-40 minutes

Recipe Notes

Adapted from allrecipes.

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