You are here: Home » Recipes » Gluten-Free Buttermilk Corncakes Gluten-Free Buttermilk Corncakes Recipe by Relish Contributor Yield 12 pieces Stoneground cornmeal is key to these flavorful puffs. A fleck of black pepper gives them the right bite. Teresa Blackburn PrintEmail Ingredients 2 cups stone-ground cornmeal1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt1 teaspoon black pepper1 1/2 cups buttermilk2 eggs, lightly beaten4 tablespoons melted butter Instructions 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.) 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.