This easy gluten-free cornbread recipe has a fluffy texture, sweet honey flavor, and just-right crisp along the edges.
In the world of gluten-free baking, we are used to facing challenges. Always striving for the perfect soft bread, airy pizza crust, or chewy cookie.
Recipes like this cornbread are gluten-free gold… because it is so easy to make cornbread undetectably gluten-free. Wheat flour is not the star of the show here. In traditional cornbread, cornmeal and butter, both naturally gluten-free ingredients, are centerstage. When gluten has a less important role in a recipe, it is simply easier to replace without anyone noticing.
Here’s how it’s done in this delicious recipe:
- Cornmeal and gluten-free flour are well-hydrated with 20 minutes of batter rest time, creating the perfect, tender crumb.
- A quality gluten-free flour blend (discussed in the Ingredients section below) produces a soft texture.
- Baking powder provides extra lift to the cornbread.
- Egg helps to bind and moisturize.
- In addition to sweetness, honey adds extra moisture.
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This sweet cornbread recipe is full of simple ingredients that are likely already staples in your gluten-free kitchen.
Gluten-free one-for-one replacement flour with xanthan gum. Good options are Bob’s Red Mill 1-to-1, Cup4Cup Gluten-Free Multipurpose Flour, and King Arthur Gluten-Free Measure for Measure Flour. I personally use the King Arthur.
To measure gluten-free flour, use a spoon to scoop it into a measuring cup, then gently level off the top with the back of knife.
Xanthan gum: Add this only if it is not included in your gluten-free flour. This binder, useful in gluten-free baking, is in the three flours recommended above.
Yellow Cornmeal: While cornmeal is naturally gluten-free, like all grains, it is at risk of cross-contact with gluten-containing grains. If you have celiac disease like me, or have another reason for avoiding cross-contamination, purchase cornmeal with a gluten-free claim on the label. This is usually easy to find and affordable at your local grocery store.
Milk: I use regular milk in this recipe. I always have it on hand, as one of my kids drinks milk like it’s going out of style. Plus, I prefer the flavor of milk to the tang of buttermilk in this sweet cornbread. However, you can absolutely can use buttermilk, if that’s a must for cornbread in your family!
Melted butter: For quick and easy, melted butter, cut up the butter into four or five pats. Melt in the microwave in 30-second increments.
Honey: This uniquely floral sweetener adds flavor and moisture to the cornbread. If you just can’t get enough honey, serve this gluten-free cornbread with honey or honey butter. Note, the American Academy of Pediatrics advises parents not to give babies under the age of one honey in any form, including cooked.
More Kitchen Staples: baking powder, baking soda, and eggs.
Cooking Spray: I usually use Pam or Avocado Oil Spray to coat my baking dish. Make sure your spray does not have gluten ingredients. Pam Baking Spray contains wheat flour. In lieu of cooking spray, you can line your baking dish with 8×8 baking dish with parchment paper or your muffin tin with cupcake wrappers.
In a large mixing bowl combine gluten-free flour, cornmeal, baking powder, baking soda, and salt. Add xanthan gum, if it is not already in your gluten-free flour.
Stir the dry ingredients with a whisk until well combined. This is important so the salt will be evenly distributed for enhanced flavor and, and, most importantly, the baking powder and baking soda will create a nice rise evenly throughout the cornbread. When fully combined, the mixture will be a pretty pale yellow.
In a medium bowl beat eggs and honey with a whisk until fully blended. I use a whisk for all of the mixing in this recipe.
Whisk in milk and butter.
Add the wet ingredients to the large bowl of dry ingredients, and stir until combined. A few small lumps are fine.
Allow the batter to rest for 20 minutes to make soft cornbread.
Gluten-free baking tip! Let your batter rest. That simple step gives the liquids time to be absorbed and fully hydrate the gluten-free grains and starches in the recipe. You’ll end up with softer baked goods without the gritiness often associated with gluten-free baking.
While the batter is resting, preheat the oven to 400℉.
Grease your baking pan with gluten-free cooking spray or line your pan with parchment paper. I used an 8×8 baking dish, which cuts beautifully into 9 square pieces of cornbread.
After 20 minutes of resting time, pour the batter into the prepared baking dish.
Bake at 400℉ for approximately 23-28 minutes. Begin checking for doneness at 23 minutes. See the recipe card for adjustments to the baking time if you are making sweet gluten-free cornbread muffins or using an alternative pan size.
The cornbread is done when the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool for 5-10 minutes before slicing and serving.
- Cranberry Sauce
- Maple Syrup
- Honey Butter
- Goat Cheese
Cornbread is the perfect side dish for a casual dinner on a cool evening, a hearty breakfast, a holiday celebration, or a game day spread. Serve Gluten-Free Honey Cornbread with:
- Slow Cooker Turkey Chili
- Air Fryer Turkey Tenderloin
- Holiday Ham
- BBQ Ribs
- Easy Air Fryer BBQ Chicken Thighs
For a savory twist on this recipe, try Gluten-Free Jalapeño Cheddar Cornbread.
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep in the freezer for up to 3 months.
Gluten-free cornbread is more vulnerable to drying out than regular cornbread. For the best texture, serve warm. Reheat in the microwave with a wet paper towel covering the cornbread.
Gluten-Free Honey Cornbread
- 1 cup gluten-free one for one replacement flour ( I used King Arthur Gluten-Free Measure for Measure Flour, which contains xanthan gum)
- ¼ teaspoon xanthan gum (omit if your flour already contains it)
- 1 cup yellow cornmeal (labeled gluten-free)
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup honey
- 2 large eggs
- 1 cup milk (optional buttermilk)
- ½ cup melted butter
- cooking spray (check for gluten-free, note: Pam Baking Spray contains wheat flour)
- In a large mixing bowl combine gluten-free flour, (xanthan gum, if not already in your flour), cornmeal, baking powder, baking soda, and salt. Stir with a whisk until well combined.
- In a medium bowl beat eggs and honey with a whisk. Then, mix in milk and butter.
- Add the wet mixture to the large bowl of dry ingredients, and stir until combined. Allow the batter to rest for 20 minutes.
- While the batter is resting, preheat the oven to 400℉. Grease your 8×8 baking pan with gluten-free cooking spray. (See notes for different baking dishes and times.)
- Pour the batter into the prepared baking dish. Bake at 400℉ for approximately 23-28 minutes. The cornbread is done when the top is golden and a toothpick inserted in the center comes out clean.
- Cool cornbread for 5-10 minutes and serve warm.
- 8×8 baking pan: 23-28 minutes
- 9″ pie dish: 23-28 minutes
- 12″ cast-iron skillet: 18-23 minutes
- 12-count muffin tin: 16-20 minutes