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Cheddar Honey Gluten Free Cornbread pieces stacked on parchment paper with honey drizzled on top and fork and crumbs around.

Cheddar Honey Glazed Cornbread ~ Gluten Free

This Cheddar Honey Glazed 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!

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
Servings 12 pieces
Calories 177 kcal
Author Carrie Tyler

Ingredients

Dry Ingredients Bowl

  • 1 ¼ Cup Cornmeal
  • ¾ Cup Gluten Free All Purpose Flour Add ½ teaspoon Xanthan Gum if it does not already have it
  • 3 teaspoon Baking Powder
  • 2 Tablespoon Granulated Sugar
  • ½ teaspoon Ground Nutmeg

Wet Ingredients Bowl

  • 1 cup Milk
  • ¼ cup Softened Salted Butter
  • 2 eggs
  • 3 Tbls Honey

Other

  • 2 cups Shredded Cheddar
  • ¼ cup Honey for drizzling on top optional
  • 2 tablespoons (Optional) Butter, melted

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, 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.

    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/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.

    Raw batter to pan for Cheddar Honey Glazed 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 on the center rack for 20 minutes, until a toothpick comes out clean from the center of the cornbread.

  7. 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!

    Cheddar Honey Gluten Free Cornbread pieces stacked on parchment paper with honey drizzled on top and fork and crumbs around.

Recipe Notes

  1. Can I leave the cheese out of this recipe?
    Yes, you can eliminate the cheese and simply have honey flavored cornbread. The recipe will not change other than to just omit the cheese.

  2. Can I freeze this cornbread recipe?
    This cornbread can be frozen and then reheated later. To do so, you can either leave whole or cut into pieces and then freeze separately. My recommendation is to leave it whole so as to preserve the inside moisture as much as possible and prevent freezer burn. Place the cooled, whole cornbread into the freezer in an airtight container or bag – a vacuum sealed bag is best. It will last in the freezer for up to 6 months. To reheat, place the frozen cornbread onto a baking sheet and bake at 375 F degrees for 20-30 minutes until warmed through to the center.

  3. How long will these last after baked?
    You do need to store this cornbread recipe in the fridge as it contains cheese which can spoil. It will last up to 5 days in the fridge in an airtight container.