Gluten-Free Honey Cornbread Recipe

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.

Course Breads

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings slices

Calories 147kcal

Author Rebecca Taig

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

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.

Nutrition