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Butter melting on gluten free cornbread square

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!
Course Bread, Side Dish
Cuisine American
Keyword cornbread with honey, fall, gluten free cornbread recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 149kcal
Author Cheryl Malik


  • 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


  • Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9x9 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.


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.


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