I can still hear my grandmother’s voice, calling us in from the backyard as she pulled a hot skillet of cornbread from the oven. The buttery aroma filled the kitchen, and we knew—before even taking a bite—that it would be soft in the middle, crisp at the edges, and just sweet enough.
But when I had to go gluten-free, I thought those golden slices were a thing of the past. No way.
I wasn’t about to let gluten take away one of my favorite comfort foods. After a few tweaks (and a couple of kitchen disasters), I finally nailed it.
This gluten-free cornbread is rich, moist, and slightly sweet with just the right crumb. And with a dollop of whipped honey butter?
Let’s just say you might need to make a double batch.
Tips & Variations
- Dairy-Free? Use plant-based butter and swap buttermilk for almond milk + 1 tsp vinegar.
- Sweeter Cornbread? Increase honey to ½ cup.
- Savory Twist? Add ½ cup shredded cheddar and diced jalapeños.
- Extra Moist? Stir in ¼ cup canned corn or creamed corn.
Serving Suggestions
- Pairs beautifully with chili, BBQ ribs, or a hearty fall soup.
- Try slicing it in half, toasting it lightly, and drizzling with extra honey.
- Leftovers? Store in an airtight container for up to 3 days or freeze for up to a month.
Gluten-Free Cornbread with Honey Butter
- Total Time: 0 hours
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
Buttery, slightly sweet, and crispy-edged cornbread made entirely gluten-free, served with whipped honey butter.
Ingredients
For the Cornbread:
- 1 cup gluten-free cornmeal (fine or medium grind)
- 1 cup gluten-free all-purpose flour (with xanthan gum, or add ½ tsp separately)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup pure maple syrup or honey
- 2 large eggs (room temp)
- ¾ cup buttermilk (or dairy-free alternative)
- ½ cup unsalted butter, melted
- 1 tsp apple cider vinegar (helps with texture)
For the Honey Butter:
- ½ cup unsalted butter, softened
- 3 tbsp honey
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions
Preheat your oven to 400°F (205°C). Place a 9-inch cast iron skillet (or an 8×8 baking dish) inside while the oven heats. A hot pan gives that perfect crispy edge.
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt. No need to sift—just make sure it’s well combined.
In a separate bowl, whisk the eggs, maple syrup (or honey), buttermilk, melted butter, and apple cider vinegar. The vinegar reacts with the baking soda for extra fluffiness.
Slowly mix the wet ingredients into the dry, stirring just until combined. Don’t overmix—gluten-free batter doesn’t like that.
Carefully remove the hot skillet from the oven, grease it with a bit of butter or oil, and pour in the batter. It should sizzle a little—this is what gives the bottom a perfect crunch.
Bake for 20-25 minutes, or until a toothpick in the center comes out clean.
While the cornbread bakes, whip together softened butter, honey, vanilla, and a pinch of sea salt until light and fluffy.
Let the cornbread cool for 5-10 minutes, then slice and serve warm with a generous smear of honey butter.
Notes
Best served warm. Freezes well. Perfect with chili or BBQ.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~210
- Sugar: 7g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
