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cornbread in a cast-iron skillet

Moist Gluten-Free Cornbread with Honey

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • cooling time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Side dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


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

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