This easy homemade gluten-free cornbread recipe has the perfect fluffy crumbly texture and is naturally sweetened with honey. With only eight simple ingredients and less than 30 minutes to bake, this truly is the best gluten-free cornbread recipe.
There are many varieties of homemade cornbread, both savory and sweet, and we tend to like ours on the slightly sweet side. But not too sweet. This gluten-free cornbread recipe is sweetened with honey, no refined sugar, and paired with tangy buttermilk and melted butter, creating a soft golden fluffy texture that melts in your mouth.
I love to serve sweet cornbread in the fall and winter months with my Sweet Potato Black Bean Chili and Zuppa Toscana Soup. It's the perfect side dish!
Ingredients
- Gluten-Free Flour: We use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, which gives this bead the perfect texture.
- Gluten-Free Yellow Cornmeal: This gives your cornbread its beautiful golden color and corn flavor. Look for cornmeal that is gluten-free to avoid cross-contamination. We love using the band, Arrowhead Mills which is a medium grind cornmeal.
- Baking Powder: Gives the bread its soft, fluffy texture.
- Salt: Helps balance the flavors.
- Buttermilk: This gives the bread a tender soft crumb. For a dairy-free buttermilk option, you can use dairy-free yogurt, or dairy-free milk with a tablespoon of lemon juice or apple cider vinegar.
- Eggs: Help bind all the ingredients together.
- Honey: The subtle sweetness of the honey is a perfect match for this cornbread. You could also use maple syrup, but regular sugar is not recommended, as it will throw off the dry/wet ratio of ingredients.
- Butter: Melted butter adds richness to this recipe. For a dairy-free option, use coconut oil or a vegan butter substitute.
Instructions
Step 1: Preheat the oven & prep your pan. Start by preheating the oven to 375 degrees F. Grease and line a 9×9″ pan with parchment paper and set aside.
Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt until well combined.
Step 2: Mix the wet Ingredients. In a separate bowl, whisk together the honey, melted butter, buttermilk, and eggs until well combined.
Step 3: Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and mix until everything is just combined. Try to not overmix the batter.
Step 4: Bake the cornbread. Pour the batter into the prepared pan. Bake for 25-30 minutes or until golden brown and the center is fully cooked. Let cool for 15 minutes before slicing. Serve with a pat of butter and a drizzle of honey.
Dairy-Free Option
This easy recipe can be made dairy-free with just a few substitutes.
- Butter: Replace the butter with an equal amount of melted coconut oil or dairy-free butter.
- Buttermilk: Instead of buttermilk, you can use an equal amount of dairy-free yogurt or non-dairy milk such as almond milk or coconut milk, combined with one tablespoon of fresh lemon juice or apple cider vinegar.
Storage
How to Store: Cornbread should be stored in an airtight container once it has completely cooled. It can be stored at room temperature or refrigerated for 2-3 days.
How to Reheat: The best way to reheat these cornbread slices is in the microwave for 5-10 seconds per slice.
FAQ
You want to look for the “certified gluten-free" label to be sure your cornmeal is free from cross-contamination. Our favorite brand of gluten-free cornmeal is Arrowhead Mills.
No, not all cornbread is gluten-free. It depends on the all-purpose flour blends and the type of cornmeal used in the recipe.
You can use this recipe to make corn muffins. Transfer the cornbread batter to a greased or lined muffin tin. Bake the muffins at 400°F for 13-15 minutes, or until golden and a toothpick inserted in the center comes out clean.
This cornbread recipe can be baked in a cast iron skillet at 375°F for 25-30 minutes.
Recipe
Gluten Free Cornbread Recipe Sweetened With Honey
Ingredients
Wet Ingredients
- 1 cup buttermilk
- ½ cup honey
- 2 large eggs
- ¼ cup butter, melted
Dry Ingredients
- 1 cup gluten-free flour (136 grams)
- 1 cup gluten-free cornmeal (140 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Step 1: Preheat the oven & prep your pan. Start by preheating the oven to 375 degrees F. Grease and line a 9×9″ pan with parchment paper and set aside.
- Step 2: Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt until well combined.
- Step 3: Mix the wet Ingredients. In a separate bowl, whisk together the honey, melted butter, buttermilk, and eggs until well combined.
- Step 4: Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and mix until everything is just combined. Try to not overmix the batter.
- Step 5: Bake the cornbread. Pour the batter into the prepared pan. Bake for 25-30 minutes or until golden brown and the center is fully cooked. Let cool for 15 minutes before slicing. Serve with a pat of butter and a drizzle of honey.
Notes
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- Butter: Replace the butter with an equal amount of melted coconut oil or dairy-free butter.
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- Buttermilk: Instead of buttermilk, you can use an equal amount of dairy-free yogurt or non-dairy milk such as almond milk or coconut milk, combined with one tablespoon of fresh lemon juice or apple cider vinegar.
Monika Downey says
This looks amazing. I’m going to try it next time I make Chili!
Rebecca Taig says
It was so yummy, let me know how it turns out! 🙂