Since being diagnosed with Celiacs, I’ve been trying really hard to replicate some of my most treasured and favorite recipes into gluten free friendly ones. This task has not been easy, and dare I say sometimes I want to give up. But I have prevailed and I just absolutely love that I can share this recipe today with you! It’s delicious and my whole family ate it without knowing it was gluten free! It’s a little crumbly which I love in a cornbread because it’s perfect to crumble on top of soup or chili! I hope you enjoy this recipe as much as I do!
Gluten Free Honey Cornbread
This sweet and savory cornbread is one of my all time favorites! I love the subtle hints of honey with a touch of salt, but the crumbly texture makes it perfect to add on top of your favorite chili or soup.
Ingredients
Corn Bread
- 1 1/2 cups yellow cornmeal
- 3/4 cup all purpose gluten free flour (that includes xantham gum)
- 1 TB. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 1/4 cup sugar
- 1/4 cup honey, I haven't tried coconut sugar but you could substitute if wanted or needed
- 1 egg yolk
- 2 eggs
- 1/2 cup salted butter melted
- 1 TB. canola, vegetable, or other nuetral flavored oil
- 1 1/2 cups buttermilk (or dairy free milk mixed with 1 TB. apple cider vinegar)
Salted Honey Butter
- 3 TB. salted butter softened (Or dairy free butter)
- 3 TB. honey
Instructions
Corn Bread
- Preheat oven to 425 degrees
- Grease a 9x9 baking sheet and then line with parchment paper
- In a bowl, mix your dry ingredients together. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar.
- In a separate bowl, whisk together the wet ingredients. Mix the honey, eggs, melted butter, oil, and buttermilk.
- Pour the wet ingredients into the dry and mix until combined.
- Pour batter into baking dish.
- Bake for 20-35 minutes, or until cooked all the way through. I find that gluten free baking varies so much in time with different ovens, so watch as it cooks. If it gets too brown, feel free to top with foil and continue baking. You want a toothpick to come out with a few cooked crumbs on it when you poke it in the middle of the bread.
- Once cooked, brush softened Salted Honey Butter on top
Salted Honey Butter
- With a whisk, bring honey and butter together until combined. Make sure it is nice and softned so that it is easily mix and spreadable. Leave out until ready to use.