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+ servings
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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 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


  • 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 | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 54mg | Potassium: 136mg | Total Carbs: 22g | Fiber: 2g | Sugar: 10g | Net Carbs: 20g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.8mg
Recipe By:Cheryl Malik