Easy Honey Cornbread
This recipe is adapted from The Food Charlatan. While the original recipe is absolutely delicious, I made just a few adjustments to create my ideal gluten-free cornbread! My version has a bit less butter and sugar, is made in a square pan rather than a skillet and of course is gluten-free. It’s perfectly sweet and wonderfully moist with crispy, buttery caramelized edges. If you like sweet cornbread then this recipe is for you!
Servings : 9
Prep Time : 15 minutes
Bake Time : 30 minutes
Ingredients
1 cup (140g) 1:1 gluten-free flour, See Recipe Notes
3/4 cup (114g) gluten-free yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup + 2 tablespoons (85g) salted or unsalted butter, melted
1/4 cup (60g) vegetable or canola oil
1/2 cup (110g) granulated cane sugar
1/3 cup honey
2 large eggs, room temperature
1 ⅛ cups buttermilk, room temperature
Directions
Preheat the oven to 375°F and position your oven rack at the lowest possible setting. Thoroughly grease a 8x8 aluminum pan with butter, about 1 tablespoon.
In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.
In a large bowl combine the melted butter and the oil. Add in the cane sugar and honey, whisking to combine.
Whisk in the 2 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined and smooth.
Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Be careful not to over-mix! The batter will have some lumps and that’s fine.
Pour the batter into your prepared pan and then smooth it out evenly using a spatula.
Place in the oven and bake for 30-35 minutes or until the top is a deep golden color and a toothpick inserted into the center of the cornbread comes out clean. If the top is browning to quickly towards the end reduce the oven temperature to 350°F.
Remove from oven and let the cornbread cool in the pan for about 15-20 minutes before slicing. Serve warm.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
