Honey-Kissed Gluten-Free Cornbread

About the Recipe

This Honey-Kissed Gluten-Free Cornbread is the perfect blend of sweet, savory, cheesy, and smoky flavors. Fresh jalapeños add a gentle kick, while sharp Cheddar cheese, bacon, and honey create a rich, comforting cornbread that is ideal for holiday tables, family dinners, chili nights, and backyard barbecues.

Prep Time

15 minutes

Bake Time

42 minutes

Total Time

57 minutes

Yield

9 servings

Related Posts

The Best Gluten-Free Buttermilk Cornbread Recipe

About the Recipe Nothing says comfort food quite like a warm slice of homemade gluten-free buttermilk cornbread. With its tender crumb, rich buttery flavor, and crisp golden crust, this classic Southern favorite is the perfect accompaniment to chili, soups, stews, barbecue, and family dinners. Baking the cornbread in a hot cast-iron skillet creates beautifully crisp […]

The Best Crispy Gluten-Free Buttermilk Cornbread Croutons Recipe

About the Recipe If you have leftover cornbread sitting on your counter and are wondering how to use it, these Crispy Gluten-Free Buttermilk Cornbread Croutons are the answer. Golden, crunchy, and packed with rich corn flavor, these homemade gluten-free croutons transform a simple batch of cornbread into a versatile topping that can elevate countless dishes. […]

Gluten-Free Sweet Potato and Sage Cornbread Recipe

About the Recipe This Gluten-Free Sweet Potato and Sage Cornbread is a flavorful twist on traditional cornbread, combining naturally sweet roasted sweet potatoes with aromatic fresh sage. The sweet potatoes add moisture and richness, while the sage brings an earthy, savory note that makes this cornbread perfect for holiday meals, family dinners, soups, stews, and […]

Ingredients

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

¾ cup masa harina or corn flour

¼ cup medium-grind cornmeal

½ cup oat flour

¼ cup tapioca flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1¼ cups buttermilk

½ teaspoon red wine vinegar

6 tablespoons butter, melted and slightly cooled

2 large eggs

2 tablespoons honey

¼ cup cooked bacon, chopped

Dairy-Free Option

1¼ cups unsweetened almond milk

½ teaspoon vinegar

6 tablespoons vegan butter, avocado oil, or coconut oil

Jalapeño Cheddar Option

½ 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

¼ cup honey

Cornbread All-Purpose Flour Option

1½ cups yellow cornmeal or masa harina

1½ cups gluten-free all-purpose flour

¼ cup buttermilk powder

1 tablespoon baking powder

¾ teaspoon salt

1 teaspoon xanthan gum

½ teaspoon baking soda

5 tablespoons melted butter or vegetable oil

½ cup packed light or dark brown sugar

1½ cups water

1 tablespoon cider vinegar or white vinegar

3 large eggs, room temperature

1 cup sweet corn, drained

Preparation

Honey-Kissed Gluten-Free Cornbread

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.

In a small bowl, stir together the buttermilk and red wine vinegar. Let the mixture stand for several minutes.

Add the melted butter, eggs, and honey to the buttermilk mixture and whisk until smooth.

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

Gradually pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the jalapeños, scallions, grated Cheddar cheese, and chopped bacon.

Transfer the batter to the prepared baking dish and smooth the top.

Cover loosely with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 12 minutes, or until the center is set and the top is lightly golden brown.

Allow the cornbread to cool slightly before slicing and serving.

Dairy-Free Option

Replace the buttermilk with almond milk mixed with vinegar and allow it to sit for 5 minutes before using.

Substitute the butter with vegan butter, avocado oil, or coconut oil.

Prepare and bake as directed.

Jalapeño Cheddar Option

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

Bake according to the recipe instructions.

Green Chile Option

Stir the drained green chiles into the batter before transferring it to the baking dish.

Bake as directed.

Honey Bacon Option

Increase the honey to ¼ cup and fold the crumbled bacon into the batter.

Bake according to the recipe instructions and serve with an additional drizzle of honey.

Gluten-Free Cornbread Muffins

Line a muffin tin with parchment paper liners.

Fill each cup approximately ¾ full with batter.

Bake at 400°F for 20 to 24 minutes, or until lightly golden and fully cooked in the center.

This recipe yields approximately 18 muffins.

Cornbread All-Purpose Flour Option

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

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

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

Add the dry ingredients gradually to the wet ingredients, mixing thoroughly after each addition.

Beat the batter for 2 to 3 minutes until smooth.

Fold in the sweet corn.

Transfer the batter to the prepared pan and smooth the surface.

Allow the batter to rest for 10 minutes.

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

Cool for 5 minutes before serving.

Notes

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

Removing the jalapeño seeds keeps the heat level mild. Leave some seeds intact or add an extra pepper for more spice.

Extra-sharp Cheddar provides bold flavor, but smoked Cheddar, Monterey Jack, or white Cheddar work equally well.

Cook and drain bacon thoroughly before adding it to the batter to prevent excess grease.

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

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

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

This cornbread is excellent served alongside chili, soups, stews, barbecue, roasted meats, and holiday meals.