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Home Blog Course Side Dishes

Gluten Free Cornbread with Honey

Cheryl Malik
Cheryl Malik Posted: 09/04/19 Updated: 05/15/22
4.96
/5
51 Comments
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GF Gluten Free VG Vegetarian

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Gluten free cornbread with honey Pinterest graphic
Gluten free cornbread with honey Pinterest graphic
Gluten free cornbread with honey Pinterest graphic
Gluten free cornbread with honey Pinterest graphic

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.

Gluten free cornbread stacked on a plate

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.
step by step process shots
  • Bake in preheated oven for 20  minutes, until a toothpick inserted into center of pan comes out clean.
Baked cornbread in a white dish

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!

Butter melting on gluten free cornbread square

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.
Sqaures of gluten free cornbread

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

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Butter melting on gluten free cornbread square
4.96 from 21 votes

Gluten Free Cornbread with Honey

Prep:10 minutes
Cook:20 minutes
Total:30 minutes
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!
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16

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.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Barbara says

    Posted on 1/2/23 at 9:07 am

    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.5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/3/23 at 9:16 am

      So happy to hear this, Barbara! What a fun addition! Thanks so much for the review!

      Reply
  2. Lily says

    Posted on 11/30/22 at 4:15 pm

    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.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 2/19/23 at 5:14 pm

      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!

      Reply
  3. Joan freel says

    Posted on 11/12/22 at 10:15 am

    Can you use this recipe to make corn bread sausage stuffing for Thanksgiving?

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 11/14/22 at 9:47 am

      You absolutely can, Joan! One batch should do the trick – you want roughly 4 cups of cornbread crumbles.

      Reply
  4. Nancy says

    Posted on 11/9/22 at 5:40 pm

    Can you make this recipe in muffin cups?

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 11/10/22 at 9:41 am

      Sure! Make sure you keep an eye on them and do the toothpick test earlier as they’ll most likely bake faster!

      Reply
  5. Roy Heath says

    Posted on 9/5/22 at 4:18 pm

    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.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 9/12/22 at 2:02 pm

      Glad you were able to adapt it to your needs and your specific ingredients, Roy. Thank you for sharing!

      Reply
  6. Maria says

    Posted on 7/25/22 at 3:48 pm

    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!4 stars

    Reply
    • Grace | 40 Aprons TeamGrace | 40 Aprons Team says

      Posted on 7/27/22 at 3:20 pm

      YUM!! This recipe is a good one. Hope you enjoy it! ♥

      Reply
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