This easy homemade gluten-free honey 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.
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Why You Will Love This Gluten-Free Honey Cornbread Recipe
There are many varieties of homemade cornbread, both savory and sweet, and we tend to like ours on the slightly sweeter side. This gluten-free honey cornbread recipe is sweetened with honey which means no refined sugar. Its soft golden and fluffy texture will melt literally in your mouth. This sweet cornbread is the perfect side dish to serve with sweet potato black bean chili and zuppa toscana soup. Here are some more reasons why you will love this easy gluten-free cornbread recipe.
- This truly is the best cornbread bread! It's tender and moist – no one will ever guess that it is gluten-free!
- It is made with honey as a healthier option - no refined sugar!
- This cornbread is easy and quick to make, you just need 30 minutes.
Gluten-Free Honey Cornbread Ingredients
This ultra-moist gluten-free cornbread can be made in just a few simple steps.
Ingredient Notes
- Gluten-Free Flour: We use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in this recipe. It gives the cornbread a soft and pillowy texture.
- Gluten-Free Yellow Cornmeal: Look for cornmeal that is labeled gluten-free to avoid cross-contamination. We love using the band, Arrowhead Mills which is a medium grind cornmeal.
- Baking Powder: Helps the cornbread to rise.
- Salt: Balances the flavors.
- Buttermilk: This gives the bread a tender soft crumb. For a dairy-free buttermilk option, you can use any dairy-free yogurt or dairy-free milk with a tablespoon of lemon juice or apple cider vinegar stirred in.
- Eggs: Binds the ingredients together.
- Honey: The flavor of sweet 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. For a dairy-free option, use unrefined coconut oil or a vegan butter substitute.
Find the printable recipe with full instructions and measurements below.
How To Make Gluten-Free Honey Cornbread
- Step 1: Combine the dry ingredients. Start by preheating the oven to 375°F. Grease and line a 9×9″ pan with parchment paper and set aside. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt.
- 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. Make a well in the center on the dry ingredients and pour in the wet ingredients. Fold together until combined. Try not to 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 Cornbread Recipe Option
This easy moist cornbread recipe can be made dairy-free with just a few substitutes.
- Butter Alternative: Replace the butter with an equal amount of melted coconut oil or dairy-free butter.
- Buttermilk Alternative: Use an equal amount of dairy-free yogurt or non-dairy milk such as almond milk, or coconut milk. Then combine the milk 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.
Traditional cornbread is not gluten-free because it uses regular flour. Cornmeal is naturally gluten-free and the gluten-free flour blend used in this recipe is what specifically makes this cornbread gluten-free.
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 of the corn muffin comes out clean.
This cornbread recipe can be baked in a cast iron skillet at 375°F for 25-30 minutes.
Recipes To Pair With Gluten-Free Honey Cornbread
I hope you love this gluten-free honey cornbread recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Gluten-Free Honey Cornbread Recipe
Ingredients
Dry Ingredients
- 1 cup (136g) gluten-free flour
- 1 cup (140g) gluten-free cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240ml) buttermilk
- ½ cup (168g) honey
- 2 large eggs
- ¼ cup butter, melted
Instructions
- Combine the dry ingredients. Start by preheating the oven to 375°F. Grease and line a 9×9″ pan with parchment paper and set aside. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt.
- Mix the wet Ingredients. In a separate bowl, whisk together the honey, melted butter, buttermilk, and eggs until well combined.
- Combine the wet and dry ingredients. Make a well in the center on the dry ingredients and pour in the wet ingredients. Fold together until combined. Try not to overmix the batter.
- Bake the cornbread. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until golden brown and the center is fully cooked. Let the cornbread cool for 15 minutes before slicing, then 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! 🙂