Gluten Free Cornbread with Honey
Posted: 09/04/19
Updated: 05/15/22
This post may contain affiliate links. Please read our disclosure policy.
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
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!
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 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!
That’s so great to hear! 🙂
Could I use sugar in place or the honey? How much would you think?
Absolutely! We’d start off with 1/3 cup and increase from there.
This looks great!! Can’t wait to make it with my chili.
You are going to love it!
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!
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?
I ended up making mini muffins instead. Baked 14 mins. Yield 36
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!!!
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!
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?
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!
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
Jen
So delicious! I was confused cause I didn’t see how much sugar I need to put in…. Maybe I missed it.
best,
Gabby
Hi there! Would this recipe work with almond flour and/or almond milk?
Yes! Although the final product will not be the same as the end result in this particular recipe.
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.
Correct!