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GLUTEN-FREE CORNBREAD

By Olivia Adriance

on Sep 12, 2024

5 from 2 votes

Tender, fluffy cornbread is doused in a one-ingredient whipped honey topping — the perfect sweet and savory combo. 

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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!

Step-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

5 from 2 votes

GLUTEN-FREE CORNBREAD

By Olivia Adriance

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Light and fluffy homemade gluten-free cornbread perfectly pairs with chili, stews, soups, and more! Be sure to make the whipped honey topping for a delectable bite.

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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

Leftover cornbread can be stored at room temperature for up to three days. You can also wrap it tightly and keep it in the fridge for up to five days. If you’re making a few batches for all your game days, you can also freeze it. 

The whipped honey should be kept in a cool, dry place and tightly sealed to retain its fluffy consistency. Serve any extras on your morning slice of toast or stir into hot oatmeal for a decadent touch.

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