Gluten Free Buttermilk Cornbread Muffins
Prep time
Cook time
Total time
These gluten free Buttermilk Cornbread Muffins were not only the best gluten free ones I've ever had, but they beat anything that I made before going gluten free as well!
Recipe type: Bread
Serves: 12
  • 2/3 cup white sugar (can use as little as 1/2 cup if you don't want a sweet muffin)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/3 cup brown rice flour
  • 1/3 cup sorghum flour
  • 1/3 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  1. Preheat oven to 350 degrees F. Grease muffin pan and set aside.
  2. In a small bowl, whisk the sugar and melted butter together.
  3. Add eggs and whisk to combine.
  4. Whisk in buttermilk.
  5. In a large mixing bowl, whisk the cornmeal, brown rice flour, sorghum flour, tapioca starch, baking soda. salt, and xanthan gum.
  6. Add the wet ingredients and stir until few lumps remain.
  7. Scoop into prepared muffin tin.
  8. Bake for 18-20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
Recipe by Faithfully Gluten Free at