Gluten free honey butter cornbread

Gluten-Free Honey Butter Cornbread

Moist, tender, and irresistibly buttery

This gluten-free honey butter cornbread is everything cornbread should be: golden on the outside, soft and moist on the inside, with a gentle sweetness from honey and rich buttery flavor in every bite. Whether served alongside chili, barbecue, soups, or enjoyed on its own, this cornbread is so good that no one will guess it’s gluten free.

Unlike dry or crumbly gluten-free versions, this recipe is carefully balanced to deliver the perfect texture. A combination of fine cornmeal, gluten-free flour, honey, and butter ensures a tender crumb that holds together beautifully while still tasting classic and comforting.

Why You’ll Love This Recipe

Naturally gluten free, with no gritty texture
Sweetened with real honey for depth of flavor
Moist and fluffy, never dry
Easy to make in one bowl
Perfect as a side dish or standalone snack

Ingredients (Serves 8–10)

Dry Ingredients

1 cup fine yellow cornmeal (certified gluten free)
1 cup gluten-free all-purpose flour blend (with xanthan gum)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

⅓ cup honey
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 teaspoon vanilla extract

Optional Topping

Extra melted butter
Drizzle of warm honey

Equipment

8×8-inch baking dish or cast-iron skillet
Mixing bowls
Whisk
Spatula

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 180°C (350°F). Grease your baking dish generously with butter or line it with parchment paper. If using a cast-iron skillet, preheat it lightly for extra crispy edges.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt. Whisking thoroughly ensures even distribution of leavening, which is especially important for gluten-free baking.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the melted butter and honey until smooth and glossy. Add the eggs and whisk well. Stir in the buttermilk and vanilla extract until fully combined.

Tip: Make sure the butter is warm, not hot, to avoid cooking the eggs.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. The batter should be thick but pourable.

Avoid overmixing—gluten-free batters don’t benefit from extra stirring and can become dense.

Step 5: Bake

Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top browns too quickly, loosely tent with foil during the last 5–10 minutes.

Step 6: Finish with Honey Butter

Remove the cornbread from the oven and immediately brush with melted butter. Drizzle lightly with warm honey for extra shine and flavor.

Let the cornbread cool for 10–15 minutes before slicing—this helps it set and improves texture.

Texture and Flavor Notes

This gluten-free cornbread strikes the perfect balance:

Tender crumb from the butter and eggs
Gentle sweetness from honey, not overpowering
Classic corn flavor that shines through

It’s moist enough to enjoy on its own yet sturdy enough to serve with hearty dishes.

Tips for Perfect Gluten-Free Cornbread

Use fine cornmeal: Coarse cornmeal can make the texture gritty.
Measure carefully: Gluten-free baking is sensitive to ratios.
Don’t overbake: Even a few extra minutes can dry it out.
Let it rest: Cooling slightly improves structure and flavor.

Variations

Savory version: Reduce honey to ¼ cup and add shredded cheddar and chopped jalapeños.
Dairy-free: Use plant-based butter and almond or oat milk.
Extra rich: Add ¼ cup sour cream or Greek yogurt to the batter.
Skillet cornbread: Bake in a buttered cast-iron skillet for crisp edges.

Serving Suggestions

Serve this gluten-free honey butter cornbread with:

Chili or beef stew
Barbecue chicken or ribs
Soups and chowders
Fried chicken or greens

It’s also delicious warm with butter for breakfast or as a snack.

Storage and Freezing

Store at room temperature for 2 days, wrapped tightly.
Refrigerate for up to 5 days.
Freeze slices for up to 2 months; reheat gently in the oven.

Final Thoughts

This gluten-free honey butter cornbread proves that gluten-free baking doesn’t mean sacrificing flavor or texture. Soft, buttery, and lightly sweet, it’s a recipe you’ll come back to again and again—whether you’re gluten free or simply love great cornbread.