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gluten-free cornbread with milk on the side.

Gluten-Free Cornbread with Honey Butter

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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings9 servings

Ingredients

For the cornbread:

  • 1 cup cornmeal
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup non-dairy milk
  • 1 egg, see Notes
  • 1/4 cup coconut oil, melted

For the honey butter:

  • 1/4 cup dairy-free butter, softened
  • 1/4 cup honey, see Notes

Method

  • Preheat oven to 425° Fahrenheit and lightly grease an 8x8 baking dish.
  • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
  • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
  • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
  • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

    • Nutrition

    Calories: 300kcal

    Keywords

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