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!
Servings 12 pieces
Calories 177kcal
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
- 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!
Notes
-
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. -
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. -
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.
