Gluten Free Cornbread with Honey
A gluten free cornbread made with honey that’s moist, perfectly sweet, and tender. Delicious with chili, it’s quick and just as easy and making a box mix but so, so much better!
- 1 cup gluten-free all purpose flour
- 1 cup yellow cornmeal
- ½ cup honey
- 1 tablespoon baking powder
- Pinch salt
- ¾ cup milk or vegan milk
- 6 tbsp butter melted
- 2 eggs lightly beaten
- Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
- In a large bowl, stir together the flour, cornmeal, salt, and baking powder.
- Make a well in the center of the dry ingredients. Add the butter and honey and stir well then add milk and eggs; stir to combine.
- Pour the batter into prepared baking pan.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean. Let cool a few minutes then cut into 9 even squares. Serve with butter and more honey.
You could try making this gluten-free cornbread vegan by using 2 flax eggs instead of the eggs. Mix together 5 tablespoons water with 2 tablespoons flax meal and let sit a few minutes before stirring into the cornbread batter.
