GLUTEN-FREE CORNBREAD

5 from 6 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side bread, Side Dish, Sides

Cuisine: American

Keyword: Barbeque, Bread, Cornbread

Servings:

Author: Olivia Adriance

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 8x8 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.

Nutrition