Gluten Free Cornbread Recipe Sweetened With Honey

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.

Course Appetizer, Breads, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 147kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

1 cup buttermilk
½ cup honey
2 large eggs
¼ cup butter, melted

Dry Ingredients

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

Dairy-Free Option

- 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.

Gluten-Free Flour

Gluten-Free Cornmeal

Nutrition