About the Recipe
There’s something undeniably comforting about a slice of warm cornbread fresh from the oven, and this Honey-Kissed Gluten-Free Cornbread delivers all that cozy goodness without the gluten. Lightly sweetened with honey and perfectly moist, it strikes that just-right balance between savory and sweet, with golden edges and a tender crumb inside. Simple to make and made with everyday ingredients, this cornbread is the kind of recipe you’ll turn to again and again—whether you’re serving it alongside a hearty bowl of chili, a comforting soup, or enjoying it on its own with a swipe of butter.
Ingredients
2 seeded and minced fresh jalapeño peppers
⅓ cup chopped scallions, white and green parts, plus extra for garnish, 1 bunch of scallions
8 ounces aged extra-sharp Cheddar, grated, divided
¾ cup masa harina or corn flour
¼ cup medium grind corn meal
½ cup oat flour
¼ cup tapioca flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 ¼ cup buttermilk
½ teaspoon red wine vinegar
6 tablespoons butter melted
2 large eggs
2 tablespoons honey
¼ cup chopped bacon
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Line an 8x8 baking dish with parchment paper or utilize a corn mold baking pan.
In a small bowl or measuring cup, combine milk and vinegar. Set aside.
In a mixing bowl, thoroughly combine all dry ingredients.
In the bowl containing the milk and vinegar, add the remaining wet ingredients and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until there are no visible dry patches, avoiding over mixing.
Transfer the batter into the prepared pan.
Cover the cornbread with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 12 minutes. If the cornbread is not covered with foil, the top may become overly dark.
Notes
This cornbread is lightly sweetened with honey. For a more savory version, reduce the honey to 1 tablespoon or omit it entirely.
Removing the seeds from the jalapeños keeps the heat mild. For a spicier cornbread, leave in some of the seeds or add an extra pepper.
Cheese options: Extra-sharp Cheddar adds bold flavor, but smoked Cheddar, Monterey Jack, or a sharp white Cheddar also work well.
Cook and drain the bacon before chopping to avoid excess grease in the batter.
A corn mold pan adds a fun presentation, while an 8×8-inch pan creates thicker, bakery-style slices.
Covering the cornbread with foil during the first part of baking keeps the top from getting too dark while the center finishes baking.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Cornbread freezes well. Wrap individual pieces tightly and freeze for up to 2 months. Reheat gently before serving.