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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
Ingredients
- 1 cup gluten-free all purpose flour
- 1 cup yellow cornmeal
- ½ cup honey
- 1 tablespoon baking powder
- Pinch salt
- ¾ 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.
Approximate Information for One Serving
Nutrition Disclaimers
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.
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Made this tonight to go along with our chili. I’m gluten free/added sugar free, but my husband eats everything. Even he liked the corn bread. I thought it was amazing! I used Bob’s Red Mill 1 to 1 Baking mix. The cornbread was moist an delicious! I’m saving this recipe for future reference.
Thrilled to hear this, Julie! Thanks for sharing. 🙂
The best, great recipe! Only cornbread recipes I will use from now on.
Glad you enjoyed! Thank you for the great review 🙂
Outstanding!
Thank you!
Can you use a cast iron pan ? If so what temp ?
Yes, you can use a cast iron!
Hi!
Can i omit the honey in this recipe or replace it with maple syrup? I don’t like the taste of honey.
Thanks!
Sure, maple syrup will work!
Amazing corn bread for my gluten free husband! I’m hoping to make this recipe vegan, and I was wondering what the best substitute for the eggs would be? Thanks!
You could try substituting with flaxseed eggs. Let us know how it goes!
Am I able to sub eggs with unsweetened applesauce? Not sure if I can find flax meal. Thanks.
We’ve only tested it with flax meal! If you do try it it with applesauce, please let us know how it goes! 🙂
Hi, I don’t have a 9 x 9 pan, can I make this in a loaf pan? Thank you!
Sure, that will work!
This is the best gluten free cornbread recipe I’ve found. Have made it twice now in the last 2 weeks and it has been a big hit in my family!! Thank you
We are so glad you like it!
This is an excellent recipe! My indicator….. my husband took one bite and said,” this is really good!” I used unsweetened almond milk, Bobs red mill gluten free flour and added in chopped ( small pieces) 2 jalapeños fresh from my garden. We haven’t had a frost and they are still growing. I would add one more next time since he likes it spicy. I could taste it and it was a great combination of sweet and a little bit spicy.
I printed this recipe and will be making again with soups and chili this winter.
Thank you! I scoured the internet looking for the best “gluten” free cornbread recipe. This is it!!!
Thanks for the awesome review!