Gluten-Free Buttermilk Corncakes

  • Yield 12 pieces

Stoneground cornmeal is key to these flavorful puffs. A fleck of black pepper gives them the right bite.

Gluten-Free Black Pepper-Buttermilk Corncakes
Teresa Blackburn


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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