Gluten Free Cheddar Honey Cornbread

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Cheddar Honey Cornbread on parchment paper. It brings the salty and sweet 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.

Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

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!

Cheddar Honey Cornbread pieces stacked with crumbs around. It brings the salty and sweet 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.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

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.

Wet ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Wet ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Wet ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

mixing in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Ingredients mixed in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Adding cheese to ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Folding cheese into ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.Folding cheese into ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Folding cheese into ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

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.

Adding raw batter to pan for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

Raw batter to pan for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.

 

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!

😍 Carrie

Cheddar Honey Cornbread pieces stacked with crumbs around. It brings the salty and sweet 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.

Gluten Free Cheddar Honey Cornbread

Course Breakfast, Side Dish
Cuisine American
Keyword bread, cheddar, Cornbread, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Author Carrie Tyler

Ingredients

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

Other

  • 2 cups Shredded Cheddar
  • 1/4 cup Honey for drizzling on top optional Optional

Instructions

  1. Preheat the oven to 400 F degrees. Line a 9×9 Pan with parchment paper.

  2. Mix all Dry ingredients in a bowl.

  3. In a separate bowl, mix the wet ingredients.

    Wet ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.
  4. 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.

    Ingredients in bowl for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.
  5. 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.

    Raw batter to pan for Cheddar Honey Cornbread piece in hand with more in background. It brings the salty and sweet 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.
  6. Bake in oven for 20 minutes.

  7. 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!

    Cheddar Honey Cornbread pieces stacked with crumbs around. It brings the salty and sweet 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.

Vegetable Frittata with Lemon Crema

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Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Eggs…Cheese…Veggies…Lemon Crema…a beautiful combination.  This Vegetable Frittata with Lemon Crema is the perfect one pan, low carb, gluten free, and yummy dish!  You can eat this for breakfast before work, pack it for lunch, eat it for dinner, or brunch on the weekend.  It has no boundaries, it’s like the super hero of recipes!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Vegetable Frittata with Lemon Crema starts with the veggies: Carrots, Broccoli, Cauliflower, Zucchini, and Scallion.  Does this scream good-for-you or what?  But don’t worry, there are plenty of eggs, some cheese too, to round out the dish and give it a creamy, buttery, nutty flavor.

Then, top with a fresh, bright and zesty Lemon Crema, that needs only lemon, sour cream, salt, and pepper.  It adds another layer of flavor that you will fall in love with!

Serve with a light side Mesclun and Tomato Salad or Quinoa Salad and you are set!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Finally, let’s get fancy…  Doesn’t the zucchini spiral design on top look so pretty!?  It is truly easy, takes just seconds to create, and will impress everyone!

I just love this Frittata because (1) it’s DELICIOUS (2) it’s Gluten Free (3) you can really use up any veggies that you have in your fridge, so go nuts.  You can also swap out the cheddar for another favorite cheese, like goat cheese, if you want.  Finally, (4) it is E-A-S-Y clean-up!  Only one bowl to mix the eggs and one pan to cook that starts on the stove and then moves to the oven.  Of course, you need to prep the veggies, but do that in the day(s) ahead and the night you cook is no-muss, no-fuss!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR VEGETABlE FRITTATA COOKING ‘KIT’

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

  • All of the vegetables can be prepared in advance, including cleaning, peeling, and cutting into small pieces.
  • For the Zucchini, you want to slice it into thin rounds for layering on top.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • I love carrots, broccoli, cauliflower, zucchini, and scallions for this frittata because of the different colors and textures.  You can really use any vegetables that you love or have on hand though.
  • You can also make the Lemon Crema ahead of time and store it in the fridge.

COOK YOUR VEGETABLE FRITTATA:

  • Preheat the oven to 375 degrees F.
  • When you are ready to cook your frittata, you first make the egg mixture and set aside.
  • Cook the vegetables (not the Zucchini yet) in a pan until starting to soften.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Sprinkle with 1/2 cup cheese and then add the egg mixture.  Do not mix, just let the egg immediately hit the pan and start to sear on the bottom.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Turn the heat down to low and then layer the zucchini rounds starting at the center and working your way out until the top is completely covered.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Sprinkle the top of the Zucchini with more cheese and then move into the oven to cook for 20 minutes.  Test the center with a toothpick to make sure it is done.

Serve with a dollop of the Lemon Crema…YUM!

That’s it!  ENJOY!

😍 Carrie

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
5 from 1 vote
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Vegetable Frittata with Lemon Crema

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe!  This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese.  It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.  #frittata #vegetarian #eggrecipes #breakfast #brunch

Course Main Course
Cuisine Italian
Keyword eggs, frittata, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 366 kcal
Author Carrie Tyler

Ingredients

  • 1 tbls Extra Virgin Olive Oil
  • 1/2 cup Carrots, diced
  • 1/2 cup Broccoli, diced
  • 1/2 cup Cauliflower, diced
  • 1 Zucchini, Medium sliced
  • 2 Scallions
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 3/4 cup Shredded Cheddar Cheese

Eggs Mixture

  • 8 Eggs
  • 1/4 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper

Lemon Crema

  • 3/4 cup Sour Cream
  • 1 Lemon
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Prep Ahead

  1. Dice the carrots.  Break off the broccoli florets and rough chop them into small bite-size pieces.  Break off the cauliflower florets and rough chop into small bite-size pieces.  Slice the scallions.  Put all in a storage bag in the fridge until ready to cook.

  2. Thin slice the zucchini into 1/8 to 1/4 inch slices.  Put in a storage bag in the fridge until ready to cook.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  3. Make the Lemon Crema.  Add the sour cream into a small mixing bowl.  Zest the Lemon and add the zest to the sour cream.  Cut the lemon into quarters and add the juice from one quarter.  Add a dash of salt and pepper to taste.

Cook the Frittata

  1. Preheat the oven to 375 degrees F

  2. In a separate medium mixing bowl, crack the 8 eggs.  Add the 1/4 cup milk, salt and pepper and whisk until all yolks are combined.  Set aside.

  3. Preheat a 10" sauté pan and add 1 tbls extra virgin olive oil.  Then add the veggies (carrots, broccoli, cauliflower, scallions, but NOT the zucchini) to the pan, sprinkle with salt and pepper, then stir to ensure even cooking.  Cook for 5 minutes stirring a few times throughout until starting to get soft.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  4. Sprinkle 1/2 cup of the cheese over the veggies.

  5. Pour the egg mixture over the veggies and cheese.  Do not stir the eggs in, just let then sink to the bottom and get a sear on the bottom.  

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  6. Arrange the zucchini on top in a flat spiral by laying 1 round slice in the center and then laying more slices around it in a circle and continuing to lay then around in a spiral shape until completely covered.  Sprinkle the rest of the cheese on top.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  7. Put the pan into the preheated oven for 20 minutes.  Test the center of the frittata with a knife to see if it comes out clean or if the egg is still raw in the center.  If still raw, put it back in the oven for another 5 minutes and continue to test every 5 minutes until done.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  8. Remove the fritatta from the oven and let sit to cool before cutting.  Serve with a dollop of the Lemon Crema and ENJOY!

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.