Honey-Kissed Gluten-Free Cornbread Recipe

Ingredients

For the Honey-Kissed Gluten-Free Cornbread
2 fresh jalapeño peppers, seeded and finely minced
1 bunch scallions, chopped
8 ounces aged extra-sharp Cheddar cheese, grated
3/4 cup masa harina or corn flour
1/4 cup medium-grind cornmeal
1/2 cup oat flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups buttermilk
1/2 teaspoon red wine vinegar
6 tablespoons butter, melted and slightly cooled
2 large eggs
2 tablespoons honey
1/4 cup cooked bacon, chopped

Dairy-Free Option
1 1/4 cups unsweetened almond milk
1/2 teaspoon vinegar
6 tablespoons vegan butter, avocado oil, or coconut oil

Jalapeño Cheddar Option
1/2 cup thinly sliced jalapeños
1 cup shredded Cheddar cheese

Green Chile Option
1 can green chiles, drained well

Honey Bacon Option
6 slices bacon, cooked and crumbled
1/4 cup honey

For the Separate Gluten-Free 

All-Purpose Flour Option
1 1/2 cups yellow cornmeal or masa harina
1 1/2 cups gluten-free all-purpose flour
1/4 cup buttermilk powder
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
5 tablespoons melted butter or vegetable oil
1/2 cup packed light or dark brown sugar
1 1/2 cups water
1 tablespoon apple cider vinegar or white vinegar
3 large eggs, at room temperature
1 cup sweet corn, drained

Directions

Step 1: Prepare the Oven and Pan

Preheat the oven to 400°F. Line an 8 x 8-inch baking dish with parchment paper or lightly grease a corn-shaped baking pan.

Step 2: Prepare the Buttermilk Mixture

Stir the buttermilk and red wine vinegar together in a small bowl. Let the mixture stand for several minutes.

Step 3: Add the Wet Ingredients

Add the melted and slightly cooled butter, eggs, and honey to the buttermilk mixture. Whisk until smooth and thoroughly combined.

Step 4: Combine the Dry Ingredients

In a large mixing bowl, whisk together the masa harina, cornmeal, oat flour, tapioca flour, baking powder, baking soda, and kosher salt.

Step 5: Make the Batter

Gradually pour the wet ingredients into the dry ingredients. Stir just until the ingredients are combined. Avoid overmixing the batter.

Step 6: Add the Jalapeños, Scallions, Cheese, and Bacon

Fold the minced jalapeños, chopped scallions, grated Cheddar cheese, and chopped bacon into the batter until evenly distributed.

Step 7: Fill the Pan

Transfer the batter to the prepared baking dish. Spread it evenly and smooth the top.

Step 8: Cover and Bake

Cover the baking dish loosely with aluminum foil. Bake at 400°F for 30 minutes.

Step 9: Finish Baking

Carefully remove the foil. Continue baking for 12 minutes, or until the center is set and the top is lightly golden brown.

Step 10: Cool and Serve

Allow the cornbread to cool slightly before cutting it into 9 servings. Serve warm.

Dairy-Free Option

Step 1: Prepare the Almond Milk Mixture

Replace the buttermilk with 1 1/4 cups unsweetened almond milk mixed with 1/2 teaspoon vinegar. Let the mixture stand for 5 minutes before using.

Step 2: Replace the Butter

Substitute the melted butter with an equal amount of vegan butter, avocado oil, or coconut oil.

Step 3: Prepare and Bake

Prepare and bake the cornbread according to the main recipe directions. To make the entire recipe dairy-free, the Cheddar cheese must also be omitted or replaced with an appropriate dairy-free alternative.

Jalapeño Cheddar Option

Step 1: Add the Jalapeños and Cheese

Fold the sliced jalapeños and additional shredded Cheddar cheese into the prepared batter.

Step 2: Bake the Cornbread

Transfer the batter to the prepared pan and bake according to the main recipe directions.

Green Chile Option

Step 1: Add the Green Chiles

Drain the green chiles thoroughly. Stir them into the prepared batter before transferring it to the baking dish.

Step 2: Bake the Cornbread

Bake according to the main recipe directions.

Honey Bacon Option

Step 1: Adjust the Honey and Bacon

Increase the honey to 1/4 cup. Fold the cooked and crumbled bacon into the batter.

Step 2: Bake and Serve

Bake according to the main recipe directions. If desired, serve the warm cornbread with an additional drizzle of honey.

Gluten-Free Cornbread Muffins

Step 1: Prepare the Muffin Pan

Preheat the oven to 400°F. Line a standard muffin pan with parchment paper liners.

Step 2: Fill the Muffin Cups

Prepare the main cornbread batter and fill each muffin cup approximately 3/4 full.

Step 3: Bake the Muffins

Bake for 20 to 24 minutes, or until the muffins are lightly golden and fully cooked in the center.

Step 4: Cool and Serve

Allow the muffins to cool slightly before serving. The recipe yields approximately 18 muffins.

Gluten-Free All-Purpose Flour Option

This is a separate cornbread formula. Use the complete ingredient list provided for this option instead of combining it with the main cornbread formula.

Step 1: Prepare the Oven and Pan

Preheat the oven to 375°F. Lightly grease a 9 x 9-inch baking dish or corn-shaped baking pan.

Step 2: Combine the Dry Ingredients

Whisk together the yellow cornmeal or masa harina, gluten-free all-purpose flour, buttermilk powder, baking powder, salt, xanthan gum, and baking soda.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the melted butter or vegetable oil, brown sugar, water, vinegar, and eggs.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet ingredients, mixing thoroughly after each addition.

Step 5: Beat the Batter

Beat the batter for 2 to 3 minutes, or until smooth.

Step 6: Add the Corn

Fold the drained sweet corn into the batter.

Step 7: Fill the Pan and Rest the Batter

Transfer the batter to the prepared pan and smooth the surface. Let the batter rest for 10 minutes.

Step 8: Bake the Cornbread

Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Cool the cornbread for 5 minutes before slicing and serving.

Notes

This cornbread is lightly sweetened with honey. For a more savory flavor, reduce the honey to 1 tablespoon or omit it.

Removing the jalapeño seeds keeps the heat level mild. Leave some seeds intact or add another pepper for a spicier cornbread.

Extra-sharp Cheddar provides a bold flavor. Smoked Cheddar, Monterey Jack, or white Cheddar may also be used.

Cook and drain the bacon thoroughly before adding it to the batter. This prevents excess grease from affecting the texture.

Covering the cornbread during the first portion of baking helps prevent the top from browning too quickly while the center cooks.

The dairy-free option only provides replacements for the buttermilk and butter. Omit the Cheddar or use a suitable dairy-free alternative if you need the finished cornbread to be completely dairy-free.

The gluten-free all-purpose flour option is a separate formula. Do not combine its ingredient quantities with those in the main recipe.

Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week.

Freeze tightly wrapped slices for up to 3 months. Thaw the slices before reheating and serving.

Serve this cornbread with chili, soups, stews, barbecue, roasted meats, or holiday meals.

When preparing this recipe for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the oat flour, masa harina, cornmeal, baking powder, bacon, and other flavorings, are appropriately labeled gluten-free. Prevent cross-contact during preparation and baking.