The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This gluten-free honey cornbread is a simple, comforting classic made without refined sugar and sweetened naturally with honey. It bakes up soft and tender with a lightly sweet flavor and golden edges, making it perfect for everyday meals or special gatherings. Made with gluten-free cornmeal and pantry staples, this cornbread is easy to prepare, celiac-friendly, and pairs beautifully with soups, stews, and chili — or enjoyed warm with butter and an extra drizzle of honey.
Gluten-Free Cornbread
Servings
9
servingsPrep time
10
minutesCooking time
30
minutesCalories
210
kcalThis gluten-free honey cornbread is soft, moist, and naturally sweetened with honey — no refined sugar needed. It’s easy to make, perfectly tender, and ideal for serving with chili, soups, or family dinners.
Ingredients
1 cup gluten-free all-purpose flour (with xanthan gum)
1 cup gluten-free cornmeal (fine grind)
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk or dairy-free milk
2 large eggs
⅓ cup oil or melted butter (dairy-free works)
⅓ cup honey
1 teaspoon vanilla extract (optional)
Directions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, cornmeal, sugar, baking powder, and salt. - Mix Wet Ingredients
In a separate bowl, whisk milk, eggs, oil, honey, and vanilla (if using). - Combine
Add wet ingredients to dry ingredients and stir just until combined. Do not overmix.
Pour batter into prepared pan and smooth the top. - Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let cool for 10 minutes before slicing. Serve warm with butter or honey.
Notes
- Tips for Best Results
Use fine cornmeal to avoid gritty texture.
Honey adds moisture — don’t reduce liquids.
Avoid overbaking to keep cornbread tender. - Variations
Savory Honey Cornbread: Reduce honey to ¼ cup.
Dairy-Free: Use almond, oat, or soy milk.
Skillet Cornbread: Preheat skillet with oil for crispy edges.
