Gluten-Free Honey Cornbread
Delicious gluten-free homemade cornbread, sweetened with honey, soft and fluffy in the middle with perfectly crispy edges!
Ingredients
- 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)
Instructions
- 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 8x8 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.
Notes
Bake Times:
- 8x8 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
Nutrition
Calories: 291kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 67mgSodium: 499mgPotassium: 146mgFiber: 3gSugar: 17gVitamin A: 412IUVitamin C: 0.1mgCalcium: 129mgIron: 2mg
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