October 23, 2025

Gluten Free Country Cornbread

Name: Gluten Free Country Cornbread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup plain whole milk yogurt (not greek yogurt); 1 cup melted butter ((2 sticks) salted); 1 cup buttermilk; 1 cup sugar (granulated); 4 eggs (large at room temperature); 2 cups gluten-free flour (I use King Arthur Measure for Measure); 2 cups cornmeal (I use Bob’s Red Mill medium grind); 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon kosher salt (if using unsalted butter use 1/2 tablespoon of kosher salt )

In the summer of 2021, my husband Bruce and I vacationed in Montana at the Ranch at Rock Creek. The stunning views and activities made the trip memorable but it was the food that truly stood out. One evening there was a western-style bbq where we were treated to the most unforgettable gluten free cornbread. The ranch was kind enough to share the recipe with me and now I’m sharing Gluten Free Country Cornbread with you!

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Ingredients

Organize the ingredients – plain whole milk yogurt, salted butter, buttermilk, granulated sugar, eggs, gluten free flour, cornmeal, kosher salt, baking soda and baking powder.

Cornbread Batter

In a separate large bowl milk combine the 2 cups of gluten free flour, 2 cups of cornmeal, 1/2 tablespoons kosher salt, 1 teaspoon baking soda and 2 teaspoons baking powder.

In a large bowl mix the 1 cup of yogurt, 1 cup of melted butter, 1 cup of buttermilk, 1 cup of sugar and 4 eggs together until combined. (It will still be somewhat lumpy which is ok). In a separate large bowl whisk together the 2 cups of gluten free flour, 2 cups of cornmeal, 1 teaspoon kosher salt, 1 teaspoon baking soda and 2 teaspoons baking powder. Add the dry ingredients to the wet ingredients and mix until just combined.

Baking the Cornbread

Line the baking dish with parchment paper and spray with oil. Then pour mix into the baking pan.

Place cornbread in the oven on the middle rack. Bake for 40 minutes (covered with foil), then remove foil and continue to bake for another 20 minutes until slightly browned on top and a toothpick inserted in the middle comes out clean. If the toothpick doesn’t come out clean, continue baking and re-check doneness every five minutes with the toothpick. Total bake time is 60 minutes.

For easier clean up and release, line the baking dish with parchment paper and spray with baking spray. Then pour batter into the baking pan. Place cornbread on the middle rack of a preheated 350 degree oven. Bake for 40 minutes (covered with foil), then remove foil and continue to bake for another 20 minutes until slightly browned on top and a toothpick inserted in the middle comes out clean. If the toothpick doesn’t come out clean, continue baking and re-check doneness every five minutes with the toothpick. Total bake time is 60 minutes.

Gluten Free Country Cornbread

Let cornbread cool for at least 30 minutes before slicing. Then serve right from the baking pan or cut into pieces and place in a basket or bowl. Serve with your favorite condiment. I used blueberry preserves.

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5 from 1 vote

Gluten Free Country Cornbread

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: Southern

Keyword: baking powder, baking soda, butter, buttermilk, cornbread, cornmeal, eggs, gluten free, King Arthur’s Measure for Measure gluten free flour, kosher salt, plain yogurt, sugar

Servings: 12 servings

Author: GFchow @ gfchow.com

Equipment

Baking Dish (11×7.5×2 in) or Muffin Pan

Ingredients

1 cup plain whole milk yogurt not greek yogurt
1 cup melted butter (2 sticks) salted
1 cup buttermilk
1 cup sugar granulated
4 eggs large at room temperature
2 cups gluten-free flour I use King Arthur Measure for Measure
2 cups cornmeal I use Bob’s Red Mill medium grind
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt if using unsalted butter use 1/2 tablespoon of kosher salt

Instructions

Preheat the oven to 350 degrees.
In a large bowl mix the 1 cup of yogurt, 1 cup of melted butter, 1 cup of buttermilk, 1 cup of sugar and 4 eggs together until combined. (It will still be somewhat lumpy which is ok).
In a separate large bowl whisk together the 2 cups of gluten free flour, 2 cups of cornmeal, 1 teaspoon kosher salt, 1 teaspoon baking soda and 2 teaspoons baking powder.
Add the dry ingredients to the wet ingredients and mix until just incorporated.
For easier clean up and release, line the baking dish with parchment paper and spray with baking spray. Then pour batter into the baking pan and cover with foil.
Place cornbread in the oven on the middle rack. Bake for 40 minutes, then remove foil and continue to bake for another 20 minutes until slightly browned on top and a toothpick inserted in the middle comes out clean. If the toothpick doesn’t come out clean, continue baking and re-check doneness every five minutes with the toothpick. Total bake time is approximately 60 minutes.
Total baking time greatly depends on what baking vessel you use. Using a larger, shallower baking dish will reduce the baking time closer to 45 minutes. I used a smaller, but deeper baking dish (11×7.5×2 in) and the bake time was closer to one hour. If making muffins, they will cook the quickest, approx. 25 mins. Once again, whatever baking vessel you use, check for doneness with a toothpick and when it comes out clean the cornbread is done.
Let cornbread cool for at least 30 minutes before slicing. Then serve right from the baking pan or cut into pieces and place in a basket or bowl. Serve with your favorite condiment. I served with blueberry preserves.

Notes

Jalapeños, chives, scallions, fresh herbs, whole corn kernels (fresh or canned), cheddar cheese, etc are all good flavor options.

This recipe can easily be doubled for Thanksgiving feasts or big parties!

Recipe from The Ranch at Rock Creek in Montana.

If you like this recipe, you may also like these GFchow recipes. Gluten Free Cornbread Stuffing with Chicken Sausage and Apples, Creamless Corn and Clam Chowder with Crispy Chorizo, and Halloumi Saganaki with Fresh Figs.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.