There is no better combination than salty and sweet. This Cheddar Honey Gluten Free Cornbread brings that combo to life spectacularly – particularly when the aromas from the honey, corn, and cheddar fill your house. This Gluten Free version is moist, slight salty from the cheese, slightly sweet from the honey and cornmeal. It’s the perfect holiday meal side, whether it’s breakfast, brunch, or dinner. It’s a warm, comforting, scrumptious must-make recipe this Fall and Winter!
WHAT TO SERVE THIS CORNBREAD WITH
A fork! Just kidding. Not really, I definitely will sit down with this as my meal or snack by itself. But…here are the ways that you can serve this delicious Cheddar Honey Gluten Free Cornbread.
Breakfast – Split this with a knife and use as you would biscuits. You can make a breakfast sandwich with egg and ham or a slice of Slow Cooker Egg Casserole with Chorizo & Potatoes. Or how about adding honey butter and bacon?! A strawberry or raspberry jam would be divine. Or serve alongside a healthy Vegetable Frittata with Lemon Crema.
Lunch – Again, you can make a delicious sandwich with this! How about Lemon Basil Chicken Salad or Curry Chicken Salad stuffed between this delicious cornbread? Of course, you can simply serve a slice with a salad! Try this Kale Caesar Salad with Crispy Lemon Chicken or how about my Veggie Quinoa Salad with Creamy Lemon Dressing. Soup for lunch is also a great way to serve this cornbread, such as with this Golden Carrot Ginger Soup Recipe with Smoked Ham.
Dinner – Instead of making rice or pasta or potatoes, how about this Cornbread as your starchy side? Here are a few of my favorite SUPER EASY Skillet Dinners that this cornbread would be delicious alongside! First, my Crispy Sage Chicken, Butternut Squash, & Shallots is a delicious one-pan dinner where everything cooks in a large frying pan or skillet. Next up is this Quick Cooking Creamy Chicken Paprika which is peppery and bright and screaming for this cornbread on the side. Finally, I recommend a hearty, meaty soup such as my 5-Ingredient Chunky Chicken Vegetable Soup or this Creamy Ground Chicken Tomato Soup.
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MAKE YOUR CHEDDAR HONEY GLUTEN FREE CORNBREAD
For this recipe, I used a 9×9 Pan. You could certainly use a round pan as well or even a muffin pan. I also recommend using parchment paper to line the pan, as it makes it so easy to remove the cornbread when it’s cooked.
Making this cornbread follows the typical dry-ingredient bowl and wet ingredient bowl instructions.
This recipe uses both cornmeal and gluten free flour. Many gluten free flours will require xanthan gum to be added, so read the label to see if yours already had it included. If not, see the recipe below for how much to add. You can find gluten free all purpose flour and xanthan gum in most grocery stores these days right in the baking aisle. Combine them and then fold in the shredded cheese.
Some recipes cook the cornbread in a cast iron skillet. If you want to go that route, you need to make sure that you have enough butter in the pan to prevent sticking. My recipe is even easier as it just goes directly into the oven in a 9×9 pan, lined with parchment paper to make it easy to pull out to cut when it’s done.
Pour the cornbread mixture into the parchment paper lined pan. It will be very thick, so it may be more of a scoop vs pour. Spread it evenly with the spatula, but don’t worry that it isn’t smooth on the top as you will love those peaks and valleys when it cooks and as you spread butter or drizzle honey on to eat it.
Then, it’s a quick 20 minute bake in a 400 F degree oven. Remove and let cool for 15-20 minutes, then ull the cornbread out of the pan using the parchment paper.
I love to break the cornbread apart with my hands as opposed to clean cuts with a knife as I love the rustic look, but of course, cutting allows you to get the exact number of pieces you need, so do what works best!
That’s it! ENJOY!
Cheddar Honey Gluten Free Cornbread
This Cheddar Honey Gluten Free Cornbread is moist, delicious, and easy to make! This recipe brings the sweet and salty combo to life spectacularly – particularly when the aromas from the honey, corn, and cheddar fill your house. This Gluten Free version uses simple ingredients you can find in your grocery store and cooks in only 20 minutes in the oven! It’s the perfect holiday meal side, whether it’s breakfast, brunch, or dinner. It’s a warm, comforting, scrumptious must-make recipe this Fall and Winter!
Dry Ingredients Bowl
- 1 1/4 Cup Cornmeal
- 3/4 Cup Gluten Free All Purpose Flour Add 1/2 teaspoon Xanthan Gum if it does not already have it
- 3 teaspoon Baking Powder
- 2 Tablespoon Granulated Sugar
- 1/2 teaspoon Ground Nutmeg
Wet Ingredients Bowl
- 1 cup Milk
- 1/4 cup Softened Salted Butter
- 2 eggs
- 3 Tbls Honey
- 2 cups Shredded Cheddar
- 1/4 cup Honey for drizzling on top optional Optional
Preheat the oven to 400 F degrees. Line a 9×9 Pan with parchment paper.
Mix all Dry ingredients in a bowl.
In a separate bowl, beat the butter, eggs, and honey together. They will not cream and get completely combined, you will see small (rice-size) specs of butter. Then whisk in the milk.
Slowly mix the dry ingredients into the wet with a whisk until fully combined and smooth. Then using a spatula, fold in the shredded cheese.
Pour/scoop the cornbread mixture into the parchment paper lined pan. Spread it evenly with the spatula, but don’t worry that it isn’t smooth on the top.
Bake in oven on the center rack for 20 minutes, until a toothpick comes out clean from the center of the cornbread.
Remove and let cool for 15-20 minutes. Pull the cornbread out of the pan using the parchment paper. Break apart or cut, then drizzle with more honey if you desire. Serve and enjoy!