Gluten Free Cornbread with Honey
Posted: 09/04/19
Updated: 05/15/22
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This gluten free cornbread is made with honey and is moist, perfectly sweet, and tender. Delicious with chili, it’s easy and quick to throw together and is made with healthier ingredients, like honey and gluten free flour.
Why This Recipe Is So Good
- The bread is so tender and moist – no one will ever guess that it is gluten free!
- It is made with honey rather than sugar so it’s a healthier option.
- It’s so easy and quick to make, you just need 30 minutes and a handful of pantry staples.
- It’s delicious to serve with a pat of butter and more honey drizzled on the top!
How to Make It
- Preheat the oven to 375 degrees F (200 degrees C).
- Lightly grease a 9×9 inch baking pan.
- In a large bowl, stir together the flour, cornmeal, sugar and baking powder.
- Make a well in the center of the dry ingredients. Add the butter and honey and stir well then add milk and eggs; stir to combine.
- Pour the batter into prepared baking pan.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.
What does this cornbread taste like?
My gluten free cornbread recipe is made with honey, and so it has a beautiful subtle sweetness to it. It’s texture is tender, and perfect to scoop up your chili with! Some gluten free breads can be crumbly in texture, but that is not the case with this recipe. You’d be hard pressed to guess this is GF!
Is this recipe healthy?
My gluten free cornbread recipe is around 150 calories a serving and is a good source of calcium, iron and vitamins A, B6 and B12. I made my recipe with honey which is a healthier option compared to refined sugar. This is a great recipe if you or anyone in your family has a gluten intolerance.
Chef’s Tips
- Be sure to grease the pan you are going to cook the cornbread in.
- Bake the cornbread in a pre-heated oven for the best results.
- To store the baked cornbread, wrap it in plastic wrap or foil and keep at room temperature for one to two days. It will keep wrapped in a fridge for about a week.
Other Recipes You’ll Love
- Instant Pot Chili with Butternut Squash
- Paleo Cheesecake Stuffed Pumpkin Bread (GF)
- Paleo Pumpkin Chocolate Chip Muffins with Dairy-Free Cream Cheese Frosting
- The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette
- Best Paleo Stuffing (Healthy, Gluten-Free, Grain Free)
- Perfectly Crispy Gluten Free Fried Chicken
- Gluten Free Peanut Butter Cookies
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Gluten Free Cornbread with Honey
A gluten free cornbread made with honey that's moist, perfectly sweet, and tender. Delicious with chili, it's quick and just as easy and making a box mix but so, so much better!
Ingredients
- 1 cup gluten-free all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup honey
- 1 tablespoon baking powder
- Pinch salt
- 3/4 cup milk or vegan milk
- 6 tbsp butter melted
- 2 eggs lightly beaten
Instructions
- Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
- In a large bowl, stir together the flour, cornmeal, salt, and baking powder.
- Make a well in the center of the dry ingredients. Add the butter and honey and stir well then add milk and eggs; stir to combine.
- Pour the batter into prepared baking pan.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean. Let cool a few minutes then cut into 9 even squares. Serve with butter and more honey.
Notes
You could try making this gluten-free cornbread vegan by using 2 flax eggs instead of the eggs. Mix together 5 tablespoons water with 2 tablespoons flax meal and let sit a few minutes before stirring into the cornbread batter.
Nutrition Information
Calories: 149kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 33mg, Sodium: 54mg, Potassium: 136mg, Fiber: 2g, Sugar: 10g, Vitamin A: 180IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 0.8mg, Net Carbs: 20g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
This is absolutely the BEST cornbread recipe! We made it to go with smoked brisket for Christmas, and we savored every bite of cornbread. We added about 1/4 cup of (pickled) chopped jalapeños, drained / patted dry, for a little zing to the cornbread. We’ve written down the recipe to add to our recipe box.
So happy to hear this, Barbara! What a fun addition! Thanks so much for the review!
Hi, I just wanted to say thank you for this recipe and I tried it out. It was good but I noticed that the pieces of the cornbread in the middle of pan were still raw and like wet and mushy whereas the corner pieces were cooked so I had to leave it in for like an extra 25 minutes and then it got at least cooked but it was burnt so I’m not really sure what I did wrong like I thought I followed the directions well so if you could help me with a tip that be great.
Hmmm. Were you using a 9×9 square baking dish? If your pan was smaller, that would’ve definitely had an effect on the bake time. If you run into that issue again, covering the dish with aluminum foil should help it bake more evenly!
Can you use this recipe to make corn bread sausage stuffing for Thanksgiving?
You absolutely can, Joan! One batch should do the trick – you want roughly 4 cups of cornbread crumbles.
Can you make this recipe in muffin cups?
Sure! Make sure you keep an eye on them and do the toothpick test earlier as they’ll most likely bake faster!
Thanks for the original recipe. I love to use honey. I have recently found it difficult to find cornmeal so I substitute masa. This resulted in a much dryer mixture, so I added an additional half cup of milk. The cornmeal I can get is a cornbread mix and so I see it as poison, even though I do not have a violent reaction to gluten as some do.
Glad you were able to adapt it to your needs and your specific ingredients, Roy. Thank you for sharing!
Great recipe! We are GF and DF so I subbed ghee for butter. Added some leftover corn off the cob from dinner last night – so yummy! Can’t wait to enjoy with our pulled pork!
YUM!! This recipe is a good one. Hope you enjoy it! ♥