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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
5
/5
39 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
5 from 19 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.

Read more...

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  1. Racquel says

    Posted on 11/26/20 at 1:27 pm

    This was AMAZING! Definitely the best cornbread I’ve ever made. It’s now a part of my rotation. It was sweet and moist. My husband loved it!5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/30/20 at 12:16 pm

      That’s so great to hear! 🙂5 stars

      Reply
  2. Samantha says

    Posted on 6/13/20 at 4:34 pm

    Could I use sugar in place or the honey? How much would you think?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/23/21 at 9:21 am

      Absolutely! We’d start off with 1/3 cup and increase from there.5 stars

      Reply
  3. Hannah says

    Posted on 4/27/20 at 9:11 pm

    This looks great!! Can’t wait to make it with my chili.

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 5/13/20 at 11:15 pm

      You are going to love it!

      Reply
  4. Hillary says

    Posted on 2/17/20 at 10:13 pm

    Hi, I’d love to try this recipe, but I’m unsure about my flour blend. I have bob’s red mill all purpose flour, which doesn’t contain xanthan gum, but I do have xanthan gum as well. Should I add it to my flour? Thanks!

    Reply
  5. Lani says

    Posted on 1/20/20 at 9:27 am

    I’m ready to make this, but am wondering if using an 11 x 7” rectangular pan would be too large (don’t want it too thin or dry!) Do you (or anyone) recall how many cups of batter this is? I don’t have a 9” although I do have an 8”. Anyone had experience using a different size pan?

    Reply
    • Lani says

      Posted on 1/20/20 at 1:55 pm

      I ended up making mini muffins instead. Baked 14 mins. Yield 365 stars

      Reply
  6. Lynn Viggianelli says

    Posted on 11/20/19 at 4:32 pm

    HI ~ I would like to add some creamed corn to your recipe… could you tell me how much? Half a can? A whole can? Am looking forward to making this!THANK YOU!!!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 11/25/19 at 8:05 am

      I would try half a can, although I’m not sure if you would need to add a little more flour to absorb the extra liquid. It should be the texture of brownie batter. Let me know how it works!

      Reply
  7. Rebecca Baker says

    Posted on 9/20/19 at 7:51 pm

    Step 2 indicates to stir together the flour, cornmeal, sugar and baking powder; however there is no sugar listed in the ingredient list. Is this supposed to be the salt? Or should there be both honey and sugar in the ingredient list?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 9/23/19 at 12:22 pm

      Hi, Rebecca! Thank you so much for bringing to our attention! It is supposed to be salt. Going in there to fix it now. Thanks!

      Reply
  8. Jen says

    Posted on 9/8/19 at 8:43 am

    I’m hoping this turns out…you list honey but no sugar. When you read the instructions they list honey and sugar. I’m assuming that’s a miss print/typo.
    Thanks
    Jen5 stars

    Reply
  9. Gabby says

    Posted on 9/7/19 at 1:50 pm

    So delicious! I was confused cause I didn’t see how much sugar I need to put in…. Maybe I missed it.

    best,
    Gabby5 stars

    Reply
  10. Heather says

    Posted on 9/6/19 at 8:07 pm

    Hi there! Would this recipe work with almond flour and/or almond milk?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 9/11/19 at 7:44 am

      Yes! Although the final product will not be the same as the end result in this particular recipe.

      Reply
      • Linda Johnson says

        Posted on 10/27/19 at 11:52 pm

        When you listed Vegan Milk as an option, that be Almond Milk, right? The gluten-free flour would just need to be a flour mixture (usually containing Xanthan Gum) and not just straight Almond Flour as it has a different consistency & outcome otherwise.

      • Cheryl MalikCheryl Malik says

        Posted on 10/29/19 at 9:52 am

        Correct!

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