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Gluten-Free Cornbread

This 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 210
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
  2. Mix Dry Ingredients In a large bowl, whisk together gluten-free flour, cornmeal, sugar, baking powder, and salt.
  3. Mix Wet Ingredients In a separate bowl, whisk milk, eggs, oil, honey, and vanilla (if using).
  4. Combine Add wet ingredients to dry ingredients and stir just until combined. Do not overmix. Pour batter into prepared pan and smooth the top.
  5. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
  6. Cool u0026 Serve
  7. 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.