Wheat Free Dairy Free Honey Cornbread

Total time40 min

Prep time10 min

Cook time25 min

Sweet, golden, and just barely crumbly, this cornbread gets its signature texture from a hearty mix of cornmeal, whisked eggs, and a touch of honey for natural sweetness. Melted coconut oil keeps every square moist and rich, while a quick milk-and-vinegar buttermilk trick gives the crumb that classic tangy lift. It bakes up fast, with a golden crackled top and a tender middle that's perfect alongside a bowl of chili or slathered with extra honey. Cut into nine generous squares, it's an easy, crowd-pleasing side that holds together beautifully without any wheat-based binders. This one's a genuinely solid pick for a wheat free table, no matter the occasion.

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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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