Sweet Gluten Free Cornbread

5 from 2 votes

Our soft and slightly sweet gluten free cornbread is an easy recipe that everyone will love. Just as some butter on top, and you are good to go.

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: American

Keyword: cornbread, gluten-free

Servings: servings

Calories: 303kcal

Cost: $8

Ingredients

1 2/3 cups gluten free all purpose flour
1 cup cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups honey
2 eggs
1/4 cup coconut oil
1/2 cup heavy cream
1/2 cup buttermilk

Instructions

Preheat oven to 350 degrees
Stir together all dry ingredients
Whisk together wet ingredients in another bowl until well combined
Combine wet and dry ingredients and mix well then let stand 5-10 minutes
Scrape batter into a greased 9-inch square baking pan and bake at 350 degrees for 18-20 minutes or until a toothpick in the center comes out clean *Don't check until after 17 minutes or else the center could fall

Notes

Storage and Freezing

Storage - Allow the cornbread to cool to room temperature before putting plastic wrap over the serving dish. You can also put the cornbread in an airtight container.

If you store the cornbread on the counter, it will last up to 3 days. If you store it in t the fridge, it can last a week.

Freezing - Like storing, allow the cornbread to cool to room temperature before putting in an airtight container. You can also put it in a freezer bag.

Cornbread can last up to 3 months when frozen. Pull it out when you are ready to eat it and let it thaw overnight.

Nutrition