Go Back
–+ servings
A close-up of a slice of gluten-free cornbread on a plate, topped with a small pat of butter. Honey is being drizzled from a wooden honey dipper onto the cornbread, partially covering the butter.
Print Recipe
5 from 1 vote

Gluten Free Cornbread

Make Gluten Free Cornbread for all your soups, stews and bean recipes. It bakes golden, tender, and buttery with crisp edges. Ready in about 25 minutes for the for perfect blend of flavors.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 9
Author: Carrie Barnard
Cost: $4.77, $0.53 per Serving

Ingredients

  • 1 ¼ cups cornmeal
  • ¾ cup almond flour
  • ¼ cup tapioca starch
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup honey
  • ¼ cup salted butter melted and cooled
  • 2 tablespoons olive oil

Instructions

  • Preheat the oven to 375°F. Grease an 8x8 inch baking pan or 9-inch cast iron skillet.
  • In a large mixing bowl, whisk together 1¼ cups cornmeal, ¾ cup almond flour, ¼ cup tapioca starch, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
  • In a separate bowl, lightly beat 2 large eggs.
  • Whisk 1 cup buttermilk, ¼ cup honey, ¼ cup melted and cooled salted butter, and 2 tablespoons olive oil into the eggs until well combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over mix.
  • Pour the batter into the prepared baking pan or skillet and spread it evenly.
  • Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  • Allow the cornbread to cool in the pan for 10 minutes before slicing.
  • Serve warm and enjoy.

Video

Notes

The mix of almond flour and tapioca starch should give this cornbread a texture that's pretty close to the traditional version, but with a bit of extra lightness. So please don’t omit the tapioca starch, it’s key to getting that perfect texture.
This cornbread has a slight sweetness thanks to the honey, but if you're more into savory cornbread, just cut the honey down to 2 tablespoons.
Store any leftovers at room temperature in an airtight container or ziplock bag for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 385mg | Potassium: 128mg | Fiber: 3g | Sugar: 10g | Vitamin A: 254IU | Vitamin C: 0.05mg | Calcium: 138mg | Iron: 1mg
QR Code linking back to recipe