There is no better combination than salty and sweet. This Cheddar Honey 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.
Every year we go to my husband’s family for Thanksgiving in Maryland. Therefore, I contribute 1-2 recipes, but I’m not the one in charge of the full Turkey Dinner. This year, I decided to make Cheddar Honey Cornbread! I love cornbread, but usually don’t eat it because it is not gluten free and I save my gluten intake for the stuffing! So, this recipe is my contribution. It’s a warm, comforting, scrumptious must-make recipe this Fall and Winter!
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MAKE YOUR CHEDDAR HONEY 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. Combine them and then fold in the shredded cheese.
Pour 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 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!
Gluten Free Cheddar Honey Cornbread
Dry Ingredients Bowl
- 1 1/4 Cup Cornmeal
- 3/4 Cup Gluten Free All Purpose Flour Add 1 tsp Xanthan Gum if it does not already have it
- 3 tsp Baking Powder
- 2 Tbls Sugar
- 1/2 tsp Nutmeg
Wet Ingredients Bowl
- 1 cup Milk
- 1/4 cup Softened Butter unsalted
- 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, mix the wet ingredients.
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 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 for 20 minutes.
Remove and let cool for 15-20 minutes. Pull the cornbread out of the pan using the parchment paper. Break apart or cut, serve, and enjoy!