GLUTEN-FREE CORNBREAD
on Sep 12, 2024, Updated Jun 08, 2025
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Tender, fluffy cornbread is doused in a one-ingredient whipped honey topping — the perfect sweet and savory combo.
The only thing that’s better than a hot bubbly bowl of chili is a hot bubbly bowl of chili with a large slice of homemade cornbread!
Now, making any type of baked good gluten-free isn’t exactly an easy feat. Baking is an exact science, so getting the ratios just right often means a lot of trial and error. I’m confident that my Gluten-Free Cornbread will even trick the gluten lovers in your life!
The secret to a really good cornbread is the texture. This gluten-free cornbread recipe comes out so moist, with just the right amount of crumb. A hearty slice is the perfect dunking companion to your chili (while you’re at it, go ahead and bookmark my Chuck Roast Chili recipe too!).
Now, to go the extra step, I like to serve this bread alongside some whipped honey. It accentuates the sweetness of the bread and is the perfect spreadable topper to this baked good.
Whipped honey takes two minutes to put together so while you’re patiently waiting for the cornbread to cool, go ahead and whip up a batch.
No matter who ends up winning the game, you know that you’ll be the real winner when you serve this gluten-free cornbread with whipped honey! Enjoy!
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Ingredients for Gluten-Free Cornbread
Nine ingredients are all you need to make the most delicious gluten-free cornbread and whipped honey.
- Egg: I haven’t tried this with an egg substitute, but a flax egg should work. However, the bread won’t be as fluffy.
- Honey: This natural sweetener adds flavor and moisture to the bread. It’s also the solo ingredient for the whipped honey butter topping!
- Nut Milk: Almond, cashew, or coconut milk will all work fine here.
- Avocado Oil: This healthier oil option replaces the canola oil that is found in most traditional cornbread recipes.
- Cornmeal: While this is naturally gluten-free, be sure that you’re buying 100% cornmeal and not a cornmeal mix that could contain gluten.
- Gluten-Free Flour Blend: I used Bob’s Red Mill Paleo Flour which is a mix of almond flour, coconut flour, arrowroot starch, and tapioca flour.
- Coconut Sugar: Another dimension of sweetness.
- Baking Powder: This helps give the cornbread its rise.
- Salt: A must for baked goods and breads!
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Pin ItStep-by-Step Instructions for Homemade Cornbread
Let’s start by making the cornbread. Preheat the oven to 400°F. Grease an 8×8 baking dish with cooking spray to ensure nothing sticks. Set aside.
In a small bowl, whisk together the wet ingredients (egg, honey, nut milk, and avocado oil) until well combined. Set aside.
In a large mixing bowl, stir the dry ingredients (cornmeal, gluten-free flour, coconut sugar, baking powder, and salt) until just combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Note that over-mixing will result in tough and dry cornbread.
Pour the cornbread into the greased baking pan and bake for 20 to 22 minutes.
Remove from the oven and place on a wire rack.
To make the whipped honey, pour the honey into a small mixing bowl. Use a hand (or stand) mixer to whip the honey on high speed for 2 minutes until it is creamy and pale in color.
Once the bread has cooled, slice it and serve with a generous drizzle of whipped honey. Enjoy!
Other Fall Sides To Make:
- Dairy-Free Mashed Sweet Potatoes
- Honey Glazed Carrots
- Herb and Maple Roasted Cauliflower and Chickpeas
- Maple Roasted Honeynut Squash
- Warm Winter Salad with Shallot Vinaigrette
GLUTEN-FREE CORNBREAD
Ingredients
Cornbread:
- 1 egg
- ¼ cup honey
- 1 cup nut milk
- ⅓ cup avocado oil
- 1 cup cornmeal
- 1 cup gluten-free flour blend (I used Bob's Red Mill Paleo Flour)
- ¼ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Whipped Honey:
- ¼ cup honey
Instructions
Make the Cornbread:
- Preheat the oven to 400°F.
- Grease an 8×8 baking dish. Set aside.
- In a small mixing bowl, whisk together the wet ingredients (egg, honey, nut milk, and avocado oil) until well combined. Set aside.
- In a large mixing bowl, stir the dry ingredients (cornmeal, gluten-free flour, coconut sugar, baking powder, and salt) until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the cornbread into the greased baking pan and bake for 20 to 22 minutes.
- Remove from the oven and place on a wire rack. Allow to cool before slicing.
Make the Whipped Honey:
- Pour the honey into a small mixing bowl. Use a hand (or stand) mixer to whip the honey on high speed for 2 minutes until it is creamy and pale in color.
For Serving:
- Slice into the cornbread and serve with a generous drizzle of whipped honey. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe as is and it’s absolutely fantastic! I’m not typically dairy free, but I did use the nut milk. And added regular butter on top. Spot on and so moist. Typically when I think of cornbread, I think dry and this was the opposite. Will be referring to this recipe again!
So glad you loved this one, Nicole! Thank you so much for taking the time to leave a comment and a review 🙂
had to share! i just got married and made the food for my wedding– chili, cornbread, and autumn salad. i used this cornbread recipe scaled to 150 and it was such a hit!!!! love your recipes, olivia!!!
Wow, Megan! It’s such an honor to be a part of your big day. Thank you so much! And congratulations! 🙂
THE BEST CORNBREAD!!
Made this for the first time for Thanksgiving and everyone loved it! No one in my family is even gluten free, but I have gotten a lot into healthy eating and cooking. So of-course I had to give this recipe a try! Everyone in my family approved it, which says a lot because they’re usually critical when I make healthy versions of things. So I will definitely save this recipe for all my future cornbread making!
I didn’t have the gluten free bobs red mill paleo flour, so I looked it up how to make it with the same ingredients: almond flour, tapioca flour, arrowroot starch, and coconut flour. It worked out perfectly!
I also had to use some vegetable oil and brown sugar because I ran out of avocado oil and coconut sugar.
Overall, 10/10 recommend making this healthier version that is also dairy and gluten free so everyone can enjoy! You should definitely consider replacing it with your usual recipe. It’s so worth taking the time to get the right ingredients as well.
hi Angel!!! I love your recipes, and I’ve made SO many. I’m not sure what im doing wrong, but the center of the cornbread is always gooey unless I bake it for closer to an hour, which is way off from the recipe time. Any insight you might have would be great:) the only change I made to the recipe was using bobs red mill unbleached flour (non gf) Thank you!!
This is a Delicious corn bread recipe!! I brought it to a party and had a non gluten-free eater tell they would have never know it was gf! It’s moist. It’s fluffy. And an all around just perfect cornbread recipe!
Thank you so much for your review, Jamie!
It’s honestly really hard to find a great GF DF cornbread. This was a 10!!!! Used bobs red mill 1:1. Topped with honey, butter and salt when sliced. Whole pan was gone!
Excellent! I was wary as I’ve tried other GF & DF recipes that failed but this was delicious and turned out perfectly!
So easy and delicious. As a celiac, good baked goods are hard to find. Will definitely be making this again!