This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.
While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!
What You Need To Make Gluten-Free Cornbread with Honey Butter
Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.
Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!
Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.
Adjust This Recipe To Your Diet
- Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
- Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
- Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!
Gluten-Free Cornbread with Honey Butter
Course: SidesCuisine: AmericanDifficulty: Easy9
servings5
minutes20
minutes25
minutesThis light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!
Ingredients
- For the cornbread:
1 cup cornmeal
1 cup almond flour
1/2 cup tapioca flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup non-dairy milk
1 egg, see Notes
1/4 cup coconut oil, melted
- For the honey butter:
1/4 cup dairy-free butter, softened
1/4 cup honey, see Notes
Directions
- Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
- Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
- Add in the almond milk, egg, and melted coconut oil then mix until well combined.
- Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
- While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.
Recipe Video
Notes
- Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
- Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.
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