This homemade gluten-free cornbread is an easy one-bowl recipe that’s ready in under 35 minutes! Made with honey and unsalted butter, this cornbread is comforting and sweet while containing no gluten and is easily made dairy-free.
5tablespoonsunsalted butteror coconut oil, cut into ½" cubes
¼cuphoney
⅔cup1% or 2% milkoat or almond milk if dairy-free
2tablespoonshalf & halfor additional milk
2large eggs
1 ½cupscornmeal
¾teaspoonsalt
1tablespoonbaking powder
¼cupgranulated white sugar
1 ¼cupor 150g 1-to-1 gluten-free flour blend (traditional all-purpose flour can also be used)
Instructions
Preheat the oven to 375 degrees Fahrenheit and spray an 8 x 8-inch baking pan with non-stick cooking spray or grease with butter.
Add the butter and honey to a large microwave-safe mixing bowl. Heat in the microwave on 20-30% heat in 30-second intervals, whisking between intervals, or until the butter and honey are melted together.
Whisk the milk, half & half, and eggs into the melted butter mixture until combined.
Add the cornmeal, salt, baking powder, sugar, and gluten-free flour to the mixing bowl and whisk in until smooth.
Pour the cornbread batter into the greased baking pan and bake for 24-27 minutes, or the bread is baked through and a knife inserted into the center of the bread comes out clean.
Cool the bread on a wire cooling rack until room temperature or your desired temperature. Serve with additional butter and/or honey!
Notes
Storage Directions
Refrigeration: Leftovers keep refrigerated in a covered container for 3-4 days.
Freezing: Cut bread into squares and freeze in an airtight freezer-safe container for up to 2 months.
Reheating: Defrost the bread at room temperature for 2-3 hours, then reheat in the microwave or toaster oven if desired.
Pro-Tips
Use a 1-to1 gluten free flour with xanthan gum. I used Bob's Red Mill's version to make this corn bread gluten free, as it has great flavor and texture in baked goods. Whichever brand you use, just make sure that it has xanthan gum added to it as that’s what mimics the gluten and helps the bread bake correctly.
Weigh your flour instead of scooping it. Scooping flour can increase the amount of flour in a recipe by up to 20%, so do yourself a favor and grab yourself a kitchen scale – your baked goods will thank you!
To make this recipe dairy-free: use oat or nut-milk in place of the dairy milk and half & half and vegan butter in place of traditional butter.
You can also make this recipe with traditional all-purpose flour, though it will no longer be gluten-free. Just substitute the same amount of all-purpose flour and continue with the rest of the recipe as directed.