Sink your teeth into a slice of pure comfort with this Gluten Free Cornbread with Honey. Each bite delivers a golden crust, a moist crumb, and an irresistible touch of sweetness—thanks to a generous swirl of honey baked right in. Whether you’re serving it at a backyard barbecue, a cozy weeknight dinner, or just craving something special with your soup, this easy recipe brings classic homestyle flavor to every table, without a bit of gluten in sight. You’ll want to make it again and again!
Ingredients You’ll Need
With just a handful of classic pantry staples, you can whip up this tender Gluten Free Cornbread with Honey in no time. Every ingredient here plays its own special role, guaranteeing flavor, texture, and that gorgeous sunny color everyone loves.
- Gluten-free all purpose flour: The base for our cornbread, providing structure while keeping everything wheat-free and gentle on the stomach.
- Yellow cornmeal: Adds that iconic golden hue and crumbly, sweet earthiness you expect in true cornbread.
- Honey: Our sweet star ingredient—this not only brings a soft floral note but also extra moistness to every slice.
- Baking powder: Gives the bread its lift, making it tender and fluffy instead of dense.
- Salt: Just a pinch elevates the flavors and balances the sweet undertones.
- Milk (or vegan milk): Moistens the crumb; use a rich plant-based option if you want to keep things dairy-free.
- Butter (melted): Lends richness and creates an almost creamy mouthfeel—swap in a vegan butter if needed.
- Eggs (lightly beaten): Bind the batter and help with that moist, fluffy texture—flax eggs are a great swap for a vegan version.
How to Make Gluten Free Cornbread with Honey
Step 1: Preheat and Prep
Kick things off by preheating your oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan—this ensures your Gluten Free Cornbread with Honey pops out easily and boasts a crisp, golden edge.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, yellow cornmeal, pinch of salt, and baking powder. Stir them together so all the magic flavors are evenly distributed and ready to mingle with the wet ingredients.
Step 3: Add the Wet Ingredients
Make a little well in the center of the dry ingredients. Pour in your melted butter and honey, then stir the mixture well—the honey will blend right into the flour, infusing the batter with flavor. Follow with the milk and eggs, mixing just until everything is incorporated and a luscious, thick batter forms.
Step 4: Bake
Pour the batter into your prepared pan, spreading it evenly to the edges. Slide it into your hot oven and bake for 20 minutes—just enough time for a toothpick to come out clean and the top to turn deliciously golden.
Step 5: Cool and Cut
When your Gluten Free Cornbread with Honey is done, let it cool in the pan for a few minutes so it holds its shape. Slice it into nine even squares and get ready for that amazing first bite!
How to Serve Gluten Free Cornbread with Honey
Garnishes
Enhance your cornbread experience by topping each slice with a pat of creamy butter, an extra drizzle of warm honey, or even a sprinkle of flaky sea salt—this makes each mouthful even more irresistible.
Side Dishes
Gluten Free Cornbread with Honey shines next to big, hearty bowls of chili, tangy barbecue, roasted vegetables, or even alongside classic soups and salads. Its sweet-savory flavor elevates almost every meal you can imagine.
Creative Ways to Present
Try serving individual cornbread squares in mini cast iron skillets for rustic charm, or crumble them on top of casseroles for a gluten free twist. For parties, cut the cornbread into bite-sized cubes and serve with toothpicks and a honey-butter dipping sauce.
Make Ahead and Storage
Storing Leftovers
Wrap any extra Gluten Free Cornbread with Honey tightly in plastic wrap or foil and leave it on the counter for up to two days. For longer freshness, transfer to an airtight container and keep refrigerated for up to a week—it stays surprisingly moist!
Freezing
Want to save some for later? Freeze individual pieces in a freezer-safe bag or container. They’ll hold up beautifully for up to three months—just thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To recapture that just-baked warmth, pop slices in a 300 degree F oven for 5 to 10 minutes or microwave for 15–20 seconds. Add a bit more butter and honey to revive all the cozy magic.
FAQs
Can I make this recipe completely dairy-free?
Absolutely! Simply use a non-dairy milk like almond or oat, and swap the butter for a quality vegan butter. The result is just as delicious, with the same moist crumb.
Is there a way to make this cornbread vegan?
Yes! Substitute the eggs with two flax eggs—mix 2 tablespoons flax meal with 5 tablespoons water and let it sit for a few minutes before adding to the batter. This makes an equally delightful Gluten Free Cornbread with Honey without any animal products.
Which gluten-free flour works best?
A high-quality gluten-free all purpose flour blend works best here. Look for one that contains xanthan gum or a binding agent for optimal texture and rise.
Can I use maple syrup instead of honey?
Sure! If you love a hint of maple, swap the honey for pure maple syrup—just keep in mind the flavor will be slightly different but equally delicious.
How do I keep the cornbread from getting crumbly?
Measuring your ingredients correctly and not overbaking are key. The honey and eggs help bind the crumb, so follow the steps closely for moist, tender Gluten Free Cornbread with Honey every time.
Final Thoughts
There’s nothing quite like the nostalgic comfort of fresh-baked Gluten Free Cornbread with Honey, especially when it’s so simple and rewarding to make. I hope you’ll give this recipe a try soon and discover just how easy—and utterly delicious—homemade gluten free baking can be.
Print
Gluten Free Cornbread with Honey Recipe
- Total Time: 30 minutes
- Yield: 16 squares
- Diet: Gluten Free
Description
Enjoy this delicious and easy-to-make gluten-free cornbread with honey that’s perfect for any occasion. This moist and flavorful cornbread pairs wonderfully with butter and extra honey for a delightful treat.
Ingredients
Dry Ingredients:
- 1 cup gluten-free all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch salt
Wet Ingredients:
- ½ cup honey
- ¾ cup milk (or vegan milk)
- 6 tbsp butter (melted)
- 2 eggs (lightly beaten)
Instructions
- Preheat: Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
- Mix Dry Ingredients: In a large bowl, stir together the flour, cornmeal, salt, and baking powder.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients. Add the butter and honey, then add milk and eggs; stir to combine.
- Bake: Pour the batter into prepared baking pan. Bake for 20 minutes until a toothpick inserted into the center comes out clean.
- Serve: Let cool, then cut into squares. Serve with butter and honey.
Notes
- For a vegan option, use 2 flax eggs instead of regular eggs.
- Store wrapped in plastic or foil at room temperature for up to two days, or in the fridge for about a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 149 cal
- Sugar: 10g
- Sodium: 54mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg
