Gluten Free Dairy Free Honey Cornbread

Total time40 min

Prep time10 min

Cook time25 min

This golden cornbread bakes up with crisp, toasty edges and a soft, honey-sweetened crumb that pulls apart in warm, tender squares. Sweet cornmeal flavor shines through in every bite, balanced by that mellow honey sweetness and a hint of richness from melted coconut oil. The batter comes together in just two bowls, curdled milk mixture folded into the dry ingredients until barely combined, so the finished loaf stays light rather than dense. It slices clean into nine squares, perfect alongside a bowl of chili or slathered with a little extra honey while still warm. This one is a solid pick for a gluten free table, easy enough for a weeknight side and pretty enough for a holiday spread.

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Ingredients

9 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
½ tsp salt
⅓ cup honey
2 large eggs
1 cup dairy free milk
⅓ cup coconut oil, melted and slightly cooled
1 tsp apple cider vinegar

Instructions

1
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with a thin layer of coconut oil or line it with parchment paper.
2
In a medium bowl, stir together the dairy free milk and apple cider vinegar and let stand for 2 minutes until slightly curdled.

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