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    Scott Adams

    Buttermilk Cornbread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from M.J. Richards.

    Preheat oven to 425
    2 cup gluten-free flour
    ½ cup 2 tablespoons sugar
    1 ½ tablespoons baking powder (4 ½ t.)
    1 teaspoon baking soda
    2 cup white cornmeal (Martha White is my preferred brand)
    1 cup buttermilk
    ½ cup milk
    3 eggs
    ½ cup vegetable oil
    ½ teaspoon salt



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    Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.

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    My 16 year old son loves this cornbread. Even the non gluten free eaters like it. My son asked if I would please make it once a week.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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