Gluten-Free Black Pepper Cornbread

Gluten-Free Black Pepper Cornbread
Rachel Willen


  •   Canola oil, for greasing the pan
  • 2 Cups  stone-ground (or fine- to medium-ground) cornmeal
  • 1 Cup  corn flour
  • 1 Tablespoon  sugar
  • 1 Teaspoon  baking powder
  • 1 Teaspoon  baking soda
  • 1 Teaspoon  salt
  •   2-3 teaspoons freshly ground black pepper, or more to taste
  • large eggs, beaten lightly
  • 2 Cups  buttermilk (or 1 cup plain milk mixed with 1 cup plain yogurt)
  • 1/2 Cup  sour cream
  • 3 Tablespoons  unsalted butter, melted, plus 1 tablespoon at room temperature

Making your own cornbread at home is easy, and substituting cornmeal for the usual all-purpose flour makes this recipe gluten-free, too. For best results, use a cast-iron pan when making this recipe. Enjoy!

See all gluten-free recipes.

Click here to see A Gluten-Free Thanksgiving.


Preheat the oven to 375 degrees.

Place a rack in the middle of the oven. Using canola oil, lightly grease a 10-inch cast-iron skillet and place it in the oven. (A 9-inch round cake pan or similar size rectangular pan can be used.)

In a bowl, whisk the cornmeal with the corn flour, sugar, baking powder and soda, salt, and pepper. In another bowl whisk the eggs, buttermilk, sour cream, and melted butter, then fold into the dry ingredients until fully combined.

Remove the hot skillet from the oven. Working quickly so that the pan does not cool off, drop 1 tablespoon of butter into the pan and swirl it to coat the sides. Pour the batter into the skillet and return it to the oven, middle rack.

Bake the cornbread until golden brown and firm to the touch, or a toothpick inserted in the center comes out mostly clean, for about 35 minutes. Let cool for 20 minutes before serving or cutting into cubes for the dressing. 


Note: If making this to eat as a bread, you can add any number of things to enhance this basic cornbread. For example:

  1. Add a small can of corn kernels (or a cup of frozen) to the wet ingredients. Combine.
  2. Eliminate the pepper and add fruit like blueberries, cranberries, and/or strawberries, but distribute them evenly over the batter after you've poured it into the skillet, and triple or quadruple the sugar content for a sweeter bread.
  3. Add savory ingredients like Cheddar cheese and jalapeños, or rosemary and Parmesan cheese, sun-dried tomatoes, caramelized onions, or anything else you can imagine!


Calories per serving:

326 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 92g 142%
  • Carbs 382g 127%
  • Saturated 50g 248%
  • Fiber 21g 84%
  • Trans 2g
  • Sugars 45g
  • Monounsaturated 25g
  • Polyunsaturated 9g
  • Protein 64g 128%
  • Cholesterol 574mg 191%
  • Sodium 5,109mg 213%
  • Calcium 1,297mg 130%
  • Magnesium 297mg 74%
  • Potassium 1,876mg 54%
  • Iron 27mg 148%
  • Zinc 8mg 54%
  • Phosphorus 1,819mg 260%
  • Vitamin A 868µg 96%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 4mg 245%
  • Riboflavin (B2) 4mg 209%
  • Niacin (B3) 27mg 137%
  • Vitamin B6 2mg 77%
  • Folic Acid (B9) 977µg 244%
  • Vitamin B12 2µg 40%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 18%
  • Vitamin K 16µg 20%
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