Moist, lightly sweet gluten free cornbread made with cornmeal, honey and butter. Ready in under 30 minutes and perfect as a side for soups, chili or cozy dinners.
This gluten free cornbread is everything you want from a classic: golden on top, tender in the middle and just sweet enough to keep you coming back for another square. It's quick to make, uses simple pantry staples, and goes beautifully with everything from hearty chili to a weeknight roast chicken.
Whether you're serving guests or baking for yourself, this is the kind of dependable, feel-good recipe you'll reach for again and again. For more sides, try these gluten free dinner rolls and my gluten free white machine bread, next.
Ingredients
- Cornmeal: Make sure it's labeled gluten free, as some cornmeal is processed in shared facilities.
- Gluten free all purpose flour: Helps soften the crumb and prevent the cornbread from being too gritty. A 1:1 blend like King Arthur Measure for Measure keeps things simple.
- Honey: Adds natural sweetness and moisture.
- Butter: Melted butter adds richness and that unmistakable homemade taste while helping the edges bake up golden and crisp.
See recipe card for quantities.
Instructions
- Step 1: Prepare your pan. To a large bowl, add the cornmeal, gluten free flour, sugar, and baking powder.
- Step 2: Mix everything together until well combined.
- Step 3: In a separate bowl, whisk the eggs, milk (or buttermilk) and honey until smooth.
- Step 4: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until combined.
- Step 5: Add the melted butter and mix again, stopping as soon as the batter comes together. Avoid overmixing.
- Step 6: Transfer the batter to the prepared pan and spread it evenly. Bake, cool, serve.
Substitutions
- Milk or buttermilk: Use dairy-free milk (almond, oat or soy) plus 1 teaspoon vinegar to mimic buttermilk's tang.
- Butter: Swap with melted coconut oil or a dairy free butter alternative for a lactose-free version.
- Sugar: Replace with coconut sugar for a slightly deeper, caramel-like sweetness.
Variations
- Spicy: Add diced jalapenos to the batter, mix well, and then pour the batter into the pan before baking.
- Muffins: Use the cornbread batter in muffin tins/pans. You'll need to turn down the heat down to 375°F and lessen the time to about 15-20 minutes.
- Savory: Fold in ¾ cup shredded sharp cheddar and a pinch of black pepper for a more savory side dish.
Equipment
All you need is an 8x8-inch baking pan, two mixing bowls, and a whisk or spatula to bring this cornbread together.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness. You can also freeze leftovers for up to 3 months.
Top tips
- Gluten free flour can become gummy if overworked, so be careful to not overmix.
- Use the toothpick test to check the doneness of the cornbread. Place a clean toothpick in the center of the cornbread. If it comes out clean, then it will be removed. If batter is stuck to it, return the cornbread to the oven and bake for 2-3 minutes more. Check each time for doneness before fully removing from the oven or baking for additional time.
- If the top of your cornbread is browning too quickly, loosely cover it with aluminum foil. Be sure to keep it loose or slightly tented so the top of the cornbread does not stick to the foil.
FAQ
Yes, it is. Several cornmeal products are processed in a facility that contains gluten. Depending on your gluten sensitivity, you will want to make sure your label does not state that.
Yes, you can! Be sure to use butter to grease the pan before adding the batter to be baked. Because you are using a different pan, I recommend checking the cornbread around the 15 minute mark. Then, continue to check every 3-5 minutes after that.
Related
Looking for other recipes like this? Try these:
Gluten Free Cornbread
Ingredients
- 1 cup cornmeal - check your label to confirm it is gluten-free
- 1 cup gluten free all purpose flour - I used King Arthur Measure for Measure
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup of milk or buttermilk
- ½ cup melted butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F. Grease an 8x8 square pan.
- In a large mixing bowl, combine together the dry ingredients. This includes the corn meal, gluten free flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the honey, milk, and eggs. Pour these wet ingredients into the mixing bowl and gently combine.
- Add the melted butter to the bowl and continue to mix until everything has been combined. Do not overmix.
- Pour the cornbread mixture into the greased pan.
- Bake for 20-24 minutes or until a toothpick comes out clean and the top of the cornbread has turned a lightly golden.
- Allow the cornbread to cool for at least 10 minutes before slicing.
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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