I have always liked my cornbread a little on the sweet side, especially if I am serving it with my favorite chili. This gluten-free cornbread recipe checks all of the boxes for me — it’s sweet, moist and has just the right amount of corn flavor. Sometimes in the summer, when corn is in season, I will also add some fresh corn kernels to the recipe.
As with all of my recipes, this recipe will work with any of the commonly available 1:1 gluten-free flour blends (Better Batter Original*, Cup4Cup, Bob’s Red Mill, King Arthur Measure for Measure, President’s Choice).
If you would like to make your own 1:1 gluten-free flour blend that will work in all of my recipes, you can use one of the two recipes found here. The second recipe is the most popular and is a little lighter than the first one.
If you live in the United States and would like to try Better Batter flour, you can use the code CHEFALINA at checkout on their website for 35 percent of of all regularly priced items.
Gluten-Free Honey Cornbread
This delicious moist cornbread is on the sweeter side with ¾ cup of honey added to the batter. If you prefer a less sweet cornbread, you can cut back the amount of honey, but it may not be quite as moist. This recipe is also delicious made with maple syrup and will work with liquid allulose if you need to watch your sugar intake.
Ingredients
- 130 grams 1:1 gluten-free flour blend
- 150 grams yellow cornmeal
- 1 teaspoons kosher salt (or ½ tsp table salt)
- 3 ½ teaspoons baking powder
- 85 grams oil (or clarified butter/ghee)
- 1 egg, room temperature
- 170 grams honey (or maple syrup)
- 225 grams milk or plant milk, room temperature
Instructions
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Spray and flour a 9-inch round cake pan. Line the bottom with parchment if desired.
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Combine flour, cornmeal, salt and baking powder together in a large bowl, and whisk to combine.
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In a separate bowl, whisk together the oil, egg, honey and milk.
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Add the wet ingredients to the dry ingredients, and mix to combine. Set aside to rest for 30 minutes.
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Preheat your oven to 350 degrees.
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Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.