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Sweet Honey Cornbread Gluten Free Recipe

Sweet honey cornbread gluten free with golden top and honey glaze showing moist interior
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Naturally sweet cornbread made with pure honey creating superior moisture and subtle floral sweetness that complements corn flavor while staying fresh longer than sugar-based versions.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal (medium grind)
  • 1 cup gluten free all-purpose flour blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum (if flour blend doesn’t contain it)
  • 1 1/4 cups buttermilk, room temperature
  • 1/2 cup pure honey
  • 1/3 cup melted butter or coconut oil
  • 2 large eggs, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons additional honey for drizzling (optional)

 

  • 1/4 cup melted butter for brushing (optional)

Instructions

  • Preheat oven to 400°F and grease 9-inch square pan or 10-inch cast iron skillet.
  • Optional: place greased cast iron skillet in oven while mixing batter.
  • Whisk cornmeal, gluten free flour, baking powder, baking soda, salt, and xanthan gum in large bowl.
  • Create well in center of dry ingredients.
  • Warm honey slightly if crystallized (10-15 seconds in microwave).
  • Whisk buttermilk, warmed honey, melted butter, eggs, apple cider vinegar, and vanilla in medium bowl.
  • Ensure honey dissolves completely in wet mixture.
  • Let wet mixture stand 2 minutes for leavening activation.
  • Pour wet ingredients into well of dry ingredients.
  • Fold with spatula just until no dry flour streaks remain.
  • Pour batter into prepared pan (or preheated skillet).
  • Spread evenly and smooth top.
  • Bake 22-27 minutes until golden brown and toothpick has moist crumbs.
  • Watch carefully after 20 minutes as honey browns faster than sugar.
  • Immediately brush with melted butter and drizzle with honey if desired.

 

  • Cool in pan 10 minutes before cutting.

Notes

  • Use pure honey for best flavor – local honey adds complexity
  • Honey browns faster than sugar, watch carefully after 20 minutes
  • Warm crystallized honey before mixing for smooth incorporation
  • Room temperature ingredients create better texture
  • Honey’s natural humectant properties keep cornbread moist longer
  • Drizzle extra honey on hot cornbread for sweet glaze
  • Don’t overbake – moist crumbs indicate perfect texture

 

  • Store at room temperature up to 4 days without drying

Nutrition

Find it online: https://fabiloustaste.com/honey-cornbread-gluten-free-recipe/