Description
This gluten-free cornbread features a delightful balance of sweetness and savory flavors, boasting a moist texture and a golden crust. Perfect as a side dish or a comforting snack, it’s topped with homemade honey butter for an irresistible finish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/4 cup unsalted butter, softened (for honey butter)
- 1/4 cup honey (for honey butter)
- 1/2 teaspoon cinnamon (optional, for honey butter)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, melted butter, eggs, and honey until smooth.
- Pour wet ingredients into dry ingredients and gently fold together until just combined; a few lumps are okay.
- Grease an 8-inch square baking dish or cast-iron skillet.
- Spread the batter evenly in the prepared dish.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes.
- In a small bowl, mix softened butter, honey, and cinnamon until smooth.
- Cut into squares and serve warm with honey butter.
Notes
- Storing Leftovers: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave individual pieces for 20-30 seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes