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.
Servings: 10 slices
Calories: 224kcal
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
- Spray and flour a 9-inch round cake pan. Line the bottom with parchment if desired.
- Combine flour, cornmeal, salt and baking powder together in a large bowl, and whisk to combine.
- In a separate bowl, whisk together the oil, egg, honey and milk.
- Add the wet ingredients to the dry ingredients, and mix to combine. Set aside to rest for 30 minutes.
- Preheat your oven to 350 degrees.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Nutrition
Serving: 1slice | Calories: 224kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 73mg | Potassium: 270mg | Fiber: 3g | Sugar: 12g | Vitamin A: 273IU | Calcium: 120mg | Iron: 1mg