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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
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me onInstagram,Pinterest, andFacebook, too!
Recipe By: Cheryl Malik
4.97 from 27 votes
Gluten Free Cornbread with Honey
Prep 10 minutes minutes
Cook 20 minutes minutes
Total 30 minutes minutes
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!
16
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.
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.
Approximate Information for One Serving
Calories: 149calProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 33mgSodium: 54mgPotassium: 136mgTotal Carbs: 22gFiber: 2gSugar: 10gNet Carbs: 20gVitamin A: 180IUVitamin C: 0.1mgCalcium: 55mgIron: 0.8mg
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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Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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Could this recipe be baked in a skillet?
Reply
Definitely! 😊
Reply
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!!
Reply
Ooh, this cornbread in dressing sounds delish! Thanks for sharing, Claudia! 😊
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How would I make this recipe as muffins?
Reply
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!
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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!
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So glad you enjoyed them, Victoria! 😊
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Where To Next?
Paleo Meatloaf (Whole30, Low Carb, Gluten Free)
Hot Chocolate Cupcakes with Toasted Marshmallow Frosting
Crispy Paleo Coconut Chicken with “Honey” Mustard Sauce (Whole30, Low Carb)
Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron)
Chicken Scarpariello
Slow Cooker Corned Beef and Cabbage
Meet Cheryl
Passionate foodie, certified health coach, serial entrepreneur, and mom of 3.
I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.
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