Gluten Free Cornbread Recipe (Sweet!)
Gluten Free Cornbread Recipe – if you’re tired of dry cornbread, this is the recipe for you!! It’s sweet, sooooo moist, and tender! Only takes 7 ingredients and comes together in about 10 minutes. Serve with chili, soups, and bbq!
My ideal cornbread is…
Super moist
Tender… almost like the texture of cake
Slightly sweetened
And not gritty from the cornmeal
And this cornbread checks all the boxes…
It’s super moist and tender due to the use of oil instead of butter. Oil helps the cake stay moist over time as well.
The cornbread is sweet thanks to a honey cornbread mix + additional honey in the recipe.
And it’s not gritty because it uses a boxed cornbread mix. I use a box mix because it’s so hard to find super fine cornmeal from the grocery store. And if you don’t have super fine cornmeal, you end up with gritty cornbread. So cornbread mix is my solution to makes sure we are consistently getting the perfect level of cornmeal flavor without a gritty texture. This also makes the recipe so easy!! And reduces the ingredient list.
P.S. I love this boxed gluten free mix! But they have a non-gluten free mix if you aren’t gluten free.
Can you freeze it?
Yes! Once the cornbread has cooled, cut in the squares. Then wrap each square in aluminum foil and place in a plastic bag or air tight container. Freeze for up to 3 months.
When you’re ready to eat it: remove from the freezer and let it defrost on the counter for about 2 hours. Or until it’s defrosted through.
What to serve with this gluten free cornbread recipe…
Serve it with chili… specifically this chili!!!
This would also be an amazing Thanksgiving side! Make a turkey, roasted cauliflower with vanilla braised walnuts, and this cornbread. Finish it with my favorite apple pie for dessert.
Or make some BBQ ribs, and serve with sweet potato fries, watermelon balsamic salad or lemon parmesan kale salad, and this cornbread!
Watch the recipe video here:
Gluten Free Cornbread Recipe (Sweet!)
It’s sweet, sooooo moist, and tender! Only takes 7 ingredients and comes together in about 10 minutes. Serve with chili, soups, and bbq!
Ingredients:
1 (14.75 ounce) can cream style corn
1 (8 oz) container sour cream (or 1 cup)
1/3 cup vegetable oil
1/3 cup honey
2 eggs
1 (15 oz) box Krusteaz Honey Cornbread mix (I use the gluten free one!)
1/3 cup all purpose flour (I use Cup4Cup GF Flour)
Directions:
Preheat the oven to 400 degrees. Grease a 9×9-inch baking dish with cooking spray.
In a large mixing bowl, whisk the cream style corn, sour cream, vegetable oil, honey, and eggs together.
Stir the cornbread mix + flour and mix until just combined, being careful not to over mix.
Pour the batter into the baking dish and bake for 40-45 minutes or until golden and cooled in the middle.
Nutritional Facts: 299 calories per serving (Calculated using Krusteaz Honey Cornbread mix and Cup4Cup flour)
[this isn’t a sponsored post, there are a few affiliate links above based on things I purchase on my own and love]
