Gluten Free Cornbread with Honey

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!

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!

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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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