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  • 2 cups stone-ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 cups buttermilk
  • 2 eggs, lightly beaten
  • 4 tablespoons melted butter


  1. Blend dry ingredients together. (Sifting will remove some the wanted “grit” of the cornmeal.) In a separate bowl, whisk wet ingredients together. Pour into cornmeal and stir until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)
  2. Heat a skillet. Drop batter into small mounds, by the tablespoonful. Allow edges to brown before flipping.  Makes 26 to 30 corncakes.
Note: To make bigger corncakes to use with Plum BBQ Sauce and shredded pork or chicken, use 1/4 cup batter for each corncake. Makes 12.

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The recipe was originally published as Gluten-Free Buttermilk Corncakes on

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