This sweet gluten-free honey cornbread has chewy buttery edges and a great crumb. So easy to make, no mix needed! The perfect addition to a bowl of hot soup or chili.
Today I wanted to share one of my family’s favorite recipes with you. I’ve been baking some version of this gluten-free cornbread since I had to stand on a step-stool to reach the mixing bowl. I’ve tweaked it here and there, but when I pulled this pan out of the oven my husband proclaimed it to be “the best cornbread” that I’d ever made. So I stopped tweaking the recipe.
I love baking my gluten-free honey cornbread in a cast-iron skillet. It makes the edges so chewy and almost crispy. If you don’t have a cast-iron skillet you should go and buy one right now! Or you could just bake it in an 8×8 baking dish. But really, if you don’t have a cast iron skillet you should get one. It is my one of my favorites and is my most used pan in the entire kitchen.
I put a nice chunk of butter in my cast –iron skillet and stick it in the oven to melt while the oven is preheating. Then just mix the batter, pour it in the pan, and bake. It only takes a few minutes longer than a mix, and it tastes better and is way cheaper.
Just measure a few ingredients dry ingredients, add some milk, honey, oil, and an egg, and mix it all up. I like to use my gluten-free rice flour blend, but you can use a different one if you’d like. Because you add the honey you can control exactly how sweet your cornbread is. I like mine just slightly sweet, but if you like it sweeter just add a few more tablespoons of honey.
I love the way the wedges look and they go perfectly with a nice warm bowl of chili. Or maybe a steaming bowl of soup. Or just by themselves with a nice pat of butter, and maybe an extra drizzle of honey.
This recipe makes 8 wedges, but my family of 4 has no problem gobbling it all up. Yes we can really only eat half of it in one meal, but the other half is gone the next morning! Your family is going to love this gluten-free cornbread recipe !
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