Tender, moist and bursting with corn flavor, this gluten-free cornbread recipe is the ultimate! Rich in flavor and easy to make, this cornbread is great for all occasions. You'd never know this is gluten-free, so go ahead and make this for the whole crowd!
- 1½ cups (190g) 1:1 gluten-free all-purpose flour blend
- 1 cup (136g) yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup (235g) buttermilk
- ¾ cup frozen corn kernels, thawed and drained
- 2 large eggs (100g)
- ¼ cup (86g) + 2 tablespoons honey, divided
- ¼ cup (55g) + 1 tablespoon extra-virgin olive oil, divided
- Flaky sea salt
Set a 9-inch cast-iron skillet in oven on middle rack; heat oven to 400°F (204ºC).
Whisk together flour, cornmeal, baking powder, baking soda, and kosher salt in a large bowl.
In a food processor or blender, pulse together buttermilk, corn, eggs, ¼ cup honey, and ¼ cup oil until combined, about 15 pulses (corn lumps will remain).
Add buttermilk mixture to flour mixture and mix, using a rubber spatula, until mixture is just combined.
Carefully remove cast-iron skillet from oven. Add remaining tablespoon oil to skillet and swirl to coat bottom and partially up sides (you can also use a pastry brush to do this).
Pour batter into skillet and smooth top with spatula.
Carefully return skillet to oven and bake cornbread until golden brown and a toothpick inserted in the center comes out clean with a few small crumbs, about 24–25 minutes.
Microwave remaining 2 tablespoons honey, in a microwave-safe bowl until bubbling, 12–15 seconds.
Using a pastry brush, brush warm honey over surface of warm corn bread; sprinkle with sea salt. Let cool at least 20 minutes before cutting.
Measuring Pan Size: to determine what size your cast-iron skillet is, measure the bottom of the pan.
Dairy-free: I haven’t tested this, but if you need the cornbread to be dairy-free you can replace the buttermilk with vegan buttermilk. To make vegan buttermilk, combine scant 1 cup unsweetened and unflavored almond or soy milk and 1 tablespoon white vinegar. Let the mixture stand at room temperature for 10 minutes before using.
- Serving Size: 1 slice
- Calories: 215
- Sugar: 10g
- Sodium: 277mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
Keywords: gluten-free cornbread, gluten-free cornbread recpie