Name: Gluten Free Cornbread With Honey
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup gluten-free all purpose flour; 1 cup yellow cornmeal; ½ cup honey; 1 tablespoon baking powder; Pinch salt; ¾ cup milk or vegan milk; 6 tbsp butter melted; 2 eggs lightly beaten

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There’s something undeniably comforting about freshly baked cornbread, isn’t there? Particularly when that cornbread is sweetened with honey and made gluten-free, allowing those with dietary restrictions to indulge in something just as heavenly as the traditional recipe. This Gluten Free Cornbread With Honey is not only a delightful accompaniment to any meal but also stands perfectly on its own, warm and slathered with butter and a drizzle of honey. You’ll find that its slightly grainy texture, thanks to the cornmeal, combined with sweetness and a hint of buttery goodness creates a perfect balance, making it an irresistible addition to your baking repertoire.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gluten Free Cornbread With Honey
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gluten Free Cornbread With Honey

I first discovered this crowd-pleasing recipe during a family gathering when my cousin, who has gluten sensitivity, brought along a batch of her homemade cornbread. The aroma wafting through the kitchen had us all intrigued. After tasting it, I knew I had to recreate this delight at home. Whether you’re serving it alongside hearty chili or enjoying it as a quick breakfast, this cornbread will become a favorite in your household, just as it did in mine. I can’t wait for you to try this incredibly easy recipe that is bound to win hearts at any table.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 30 minutes with basic ingredients.
Irresistible Flavor: The honey pairs beautifully with the buttery, warm corn flavor for an extra touch of sweetness.
Eye-Catching Appeal: Its golden crust and tender texture make it a delightful addition to any meal.
Flexible Serving: Perfect for breakfast, as a side with soups, or as a sweet snack throughout the day.
Diet-Friendly Options: Easily adaptable for vegan diets with plant-based milk and alternatives.

Ingredients You’ll Need

1 cup gluten-free all-purpose flour: This is the base of your cornbread; choose a blend that contains xanthan gum for the best texture. Brands like Bob’s Red Mill or King Arthur are excellent options.
1 cup yellow cornmeal: Gives that wonderful corn flavor and pleasing texture. Look for a coarsely ground cornmeal for authentic cornbread texture.
½ cup honey: Adds natural sweetness; feel free to substitute with maple syrup or agave for a vegan version.
1 tablespoon baking powder: Essential for fluffiness; ensure it’s fresh for best results.
Pinch salt: Enhances flavor, balancing out the sweetness in the cornbread.
¾ cup milk or vegan milk: Whole milk makes it richer, but almond or oat milk work just as well for a dairy-free alternative.
6 tbsp butter, melted: Brings richness and moisture; can be swapped with coconut oil for a dairy-free option.
2 eggs, lightly beaten: Adds structure and moisture; for a vegan alternative, you can use flax eggs or chia eggs.

How to Make Gluten Free Cornbread With Honey

Preheat Your Oven: Begin by preheating your oven to 375 degrees F (200 degrees C). This sets the stage for a beautifully baked cornbread. While it’s preheating, lightly grease a 9×9 inch baking pan to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, stir together 1 cup of gluten-free all-purpose flour, 1 cup of yellow cornmeal, 1 tablespoon of baking powder, and a pinch of salt. Make sure these are well combined—this step avoids any clumping.
Create the Well: Now, create a well in the center of your dry mixture. This is where the magic happens! Pour in the melted butter (6 tbsp), followed by the honey (½ cup). Stir well until combined.
Add Remaining Ingredients: Next, pour in ¾ cup of milk (or your chosen vegan milk) and add the 2 lightly beaten eggs. Stir everything until just combined. Avoid overmixing to keep the cornbread light and fluffy.
Pour and Bake: Pour your batter into the prepared baking pan, ensuring it’s evenly distributed. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling delightful at this point!
Cool and Serve: Let your cornbread cool for a few minutes in the pan before cutting it into 9 even squares. Serve it warm with a touch of butter and an extra drizzle of honey. Enjoy every bite of this sweet comfort!

Storing & Reheating

Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to three months. Wrap it in plastic wrap or place it in a freezer-safe bag to prevent freezer burn. When you’re ready to enjoy, simply reheat it in the oven at 350 degrees F (175 degrees C) for about 10 minutes, or until warmed through. The texture may change slightly, but a touch of butter upon reheating can help refresh its flavor and moisture.

Chef’s Helpful Tips

Avoid overmixing the batter to ensure a tender crumb.
Make sure your baking powder is fresh; it’s the key to a light, fluffy cornbread.
For a bit of added richness, let your butter cool slightly before mixing it with the other ingredients.
Feel free to add in extras like cheese, jalapeños, or herbs to customize your cornbread.
If you’re serving this at a gathering, double the recipe for a crowd-pleasing treat.

There’s no doubt that you’ll fall in love with this Gluten Free Cornbread With Honey. It checks all the boxes: easy to make, deliciously sweet, and the perfect pair for any meal. Plus, you can get creative with toppings and mix-ins! So, roll up your sleeves, turn on your oven, and get ready to savor every crumb.

Recipe FAQs

Can I use other sweeteners besides honey in this cornbread?

Absolutely! You can easily substitute honey with maple syrup, agave nectar, or even brown sugar. Just remember that using a liquid sweetener may slightly alter the moisture balance in the batter, so adjust your milk accordingly.

What’s the best way to ensure my cornbread doesn’t stick to the pan?

Using a well-greased pan is key! You can either use butter, coconut oil, or cooking spray. For added assurance, line the bottom of the pan with parchment paper to help it release easily once baked.

Can I make this cornbread ahead of time?

Yes, this cornbread can be made ahead of time and stored as mentioned above. Just bake it, cool it, and then wrap it up for later use. It also makes a great base for cornbread stuffing if you want to use it up during the holiday season!

How can I make this cornbread vegan?

To make this recipe vegan, simply replace the milk with any plant-based milk, use melted coconut oil instead of butter, and swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let sit for 5 minutes until gelled). Enjoy your plant-powered cornbread!

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Gluten Free Cornbread With Honey

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Author: Anna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

Enjoy this easy-to-make Gluten Free Cornbread With Honey, featuring a delicate balance of sweet honey and savory cornmeal. Perfect for quick dinners or family gatherings!

Ingredients

Scale

1 cup gluten-free all purpose flour
1 cup yellow cornmeal
½ cup honey
1 tablespoon baking powder
Pinch salt
¾ cup milk or vegan milk
6 tbsp butter melted
2 eggs lightly beaten

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Instructions

Preheat the oven to 375°F (200°C) and lightly grease a 9×9 inch baking pan.
In a large bowl, combine the gluten-free flour, cornmeal, baking powder, and salt.
Create a well in the center of the dry mixture. Add melted butter and honey, mixing well, then add the milk and lightly beaten eggs, stirring until combined.
Pour the batter into the prepared baking pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and additional honey.

Notes

Make sure the baking powder is gluten-free if needed.
For a vegan option, substitute eggs with flax eggs and use vegan butter.
Store leftovers in an airtight container at room temperature for up to 2 days.