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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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Can you make without the honey? If cornbread has sugar of any kind, we call it Johnny Cake.
Hi, Judi! Unfortunately, honey is an important part of this recipe. Omitting it would change the recipe significantly. It’s absolutely delicious, though! Be sure to let us know if you do try it!
Is almond flour an all purpose gf flour or no
We haven’t tried almond flour in this recipe, so we can’t say for sure if it would work well. We suggest Bob’s Red Mill brand of AP gluten free flour, or any other brand that has AP gluten free flour for the best outcome. I hope this helps!
Hey Cheryl,
I don’t know what happened to my screen…you can delete my previous comment…as I scrolled up after sending…I now see the ingredients list shows:
▢ ¾ cup milk or vegan milk
▢ 6 tbsp butter melted
▢ 2 eggs lightly beaten
How bizarre! Anyway, I’ve got this now, so I’m ready to go! 🤷🏻♀️❤️
No worries, LL! It sounds like you clicked the number of servings on the recipe card down from 16 to 15. When I do that, I get the same 5/7 cup milk, etc. that you mention in your original comment. ☺️
So happy to hear you enjoy this cornbread so much! Thank you for your kind review!
I’ve made this a few times as this is the best cornbread recipe ever!
However, idk if you changed the ingredients since I last made it (I agree that’s totally doubtful!) but how do we measure these ingredients …I don’t recall this. Please, if you can advise…
▢ 5/7 cup milk
▢ 5 ⅝ tbsp butter
▢ 1 ⅞ eggs
Thank you…ready to make it again for company
Could this recipe be baked in a skillet?
Definitely! 😊
Excellent recipe. 😋😋 You can’t tell the difference between this and gluten cornbread. I used olive oil instead of butter. And you have to keep an eye on it while asking because may brown and get done before the baking time is over. That being said…This cornbread makes a wonderful dressing base for Thanksgiving!!
Ooh, this cornbread in dressing sounds delish! Thanks for sharing, Claudia! 😊
How would I make this recipe as muffins?
You could definitely make this recipe in muffin tins! Just be sure to keep an eye on them as they bake and do the toothpick test earlier than the recipe card suggests, as they’ll probably bake more quickly!
Came out really nice. It rises nicely, nice texture, not gritty. Next time I will try and reduce the honey to 1/3 cup (trying to watch the sugar)! Thank you for sharing!
So glad you enjoyed them, Victoria! 😊