It’s no secret we love cornbread and have shared recipes for it before (exhibits A and B). And we wouldn’t be posting another version if it wasn’t worth it. So trust us…it’s worth it! This FLUFFY, moist gluten-free cornbread is naturally sweetened with honey, SO flavorful, and seriously EASY to make.
Just 1 bowl and 8 ingredients stand between you and the best gluten-free cornbread. What are you waiting for? Preheat your oven and let’s make it!
We told you this cornbread is easy to make, but how easy, you ask?! VERY easy! We’re talking almost as easy as walking through the store to find the aisle with the packaged mix (but don’t you dare 😉).
Simply whisk your milk of choice with avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Let that sit for 10 minutes (to soften the cornmeal) while you go and rest yourself!
When you (and the cornmeal) are well rested, whisk in your gluten-free flour blend, baking powder, and salt.
Pour the batter into a parchment-lined baking dish, and the oven will do the rest of the work!
Sit back, relax, and amazing gluten-free cornbread will soon be yours to enjoy!
We think this cornbread will become your new go-to! It’s:
Fluffy
Moist
Buttery
Flavorful
Perfectly sweet
Undetectably gluten-free
& SO easy to make!
Bring it to holiday gatherings, use it to make cornbread stuffing, or enjoy it with your favorite casseroles, soups, and chilis.
More Gluten-Free Holiday Sides
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 9 (slices)
Prevent your screen from going dark
- 1 cup dairy-free milk (plain, unsweetened // we used almond // if not dairy-free, you can use dairy milk)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup honey (or sub cane sugar)
- 1 large egg*
- 3/4 cup medium grind cornmeal
- 1 ¼ cup MB 1:1 Gluten-Free Flour Blend (if not gluten-free, you can use all-purpose flour)
- 1 Tbsp baking powder (aluminum-free*)
- 3/4 tsp sea salt
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Preheat your oven to 400 degrees F (204 C), line an 8×8-inch metal baking dish with parchment paper, and set aside.
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To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk together until smooth. Let this mixture sit for 10 minutes — this helps to soften the cornmeal!
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After the 10 minutes is up, add the gluten-free flour blend, baking powder, and sea salt. Whisk until smooth. Pour the batter into the prepared baking pan and shake gently to distribute to the edges and/or smooth out the top with a rubber spatula. Bake for 28-32 minutes, until the center springs back when touched.
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Let cool for 10 minutes in the pan before transferring to a cooling rack and letting cool for at least another 10 minutes. You can enjoy it warm, but for best texture, let cool fully before cutting.
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Best enjoyed the first day, but leftovers can be cooled fully then kept in an airtight container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or in the freezer for 1 month (or longer). Defrost overnight in the refrigerator or at room temperature for ~4 hours.
*For vegan versions, check out our Perfect Vegan Cornbread and Best Vegan Gluten-Free Cornbread.
*Prep time does not include cooling.
*Nutrition information is a rough estimate calculated with avocado oil and honey.
Serving: 1 slice Calories: 295 Carbohydrates: 42.7 g Protein: 2.7 g Fat: 13.8 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 21 mg Sodium: 389 mg Potassium: 111 mg Fiber: 2.5 g Sugar: 15.5 g Vitamin A: 67 IU Vitamin C: 0 mg Calcium: 145 mg Iron: 1 mg
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