It’s no secret that we love cornbread and have shared recipes before (appendices A and B). And we wouldn’t be publishing other version if it wasn’t worth it. So trust us…it’s it’s worth it! This FLUFFY, wet gluten free corn bread is naturally sweetened with honey, SO tasty, and oh really EASY to do.
Fair 1 bowl and 8 ingredients come between you and him better gluten-free cornbread. What are you waiting for? Preheat your oven and let’s get to it!
We told you this cornbread is easy to make, but as Easy, you ask? VERY easy! We’re talking about 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 cornflour. Let it sit for 10 minutes (to soften the cornmeal) while you rest!
When you (and the cornmeal) are well rested, add the gluten-free flour mixture, baking powder, and salt.
Pour the batter onto a parchment paper-lined baking sheet 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! Is:
Spongy
Wet
Buttery
Tasty
Perfectly sweet
Undetectably gluten free
And SO easy to make!
Take it to holiday gatherings, use it to make cornbread stuffing, or enjoy it with your favorite stews, soups, and chilis.
More gluten-free Christmas side dishes
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 9 (slices)
Prevent your screen from going dark
- 1 cup dairy free milk (simple, sugar-free // we use almond // if not dairy-free, you can use cow’s milk)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup Honey (or cane sugar)
- 1 big egg*
- 3/4 cup medium ground corn flour
- 1 ¼ cup MB 1:1 Gluten-free flour mix (if it’s not gluten free, you can use all-purpose flour)
- 1 tablespoon baking powder (without aluminum*)
- 3/4 teaspoonful sea salt
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Preheat 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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In a medium bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornflour. Beat until smooth. Let this mixture sit for 10 minutes; This helps soften the cornmeal!
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Once the 10 minutes are up, add the gluten-free flour mixture, baking powder, and sea salt. Beat until smooth. Pour the batter into the prepared baking pan and shake gently to spread it around the edges and/or smooth 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 the best texture, let it cool completely before cutting.
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Best enjoyed on the first day, but leftovers can be cooled completely and then stored in an airtight container at room temperature for 2 to 3 days, in the refrigerator for 3 to 4 days, or in the freezer for 1 month (or longer). . Thaw overnight in the refrigerator or at room temperature for about 4 hours.
*For vegan versions, check out our Perfect Vegan Cornbread and Best Gluten-Free Vegan Cornbread.
*Preparation time does not include cooling.
*Nutrition information is a rough estimate calculated using avocado oil and honey.
Service: 1 slice Calories: 295 Carbohydrates: 42.7 gram Protein: 2.7 gram Fat: 13.8 gram Saturated fats: 1.6 gram Polyunsaturated fats: 1.8 gram Monounsaturated fats: 9 gram Trans fats: 0 gram Cholesterol: 21 mg Sodium: 389 mg Potassium: 111 mg Fiber: 2.5 gram Sugar: 15.5 gram Vitamin A: 67 UI Vitamin C: 0 mg Calcium: 145 mg Iron: 1 mg
