An easy gluten-free sweet cornbread recipe made Southern style. The recipe also has a dairy-free option.
Gluten-Free Cornbread
My husband is from Tennesee, and he grew up eating cornbread. One of the Southern recipes I learned to make when we first were married, was cornbread made with buttermilk. I like my cornbread sweet so I added sugar and honey to my recipe.
My recipe for sweet cornbread was super easy to modify to be gluten-free. It was just as easy to make it both gluten-free and dairy-free when we both went dairy-free a few years ago.
There are several brands of gluten-free cornbread mixes, like Krusteaz and Martha White, and I have tried them both. They are good, but I promise my homemade gluten-free cornbread recipe is just as easy to make and tastes so much better!
It only takes a few simple ingredients to make homemade cornbread. I always have gluten-free flour on hand and a bag of gluten-free cornmeal makes several batches of cornbread.
How To Make Gluten-Free Cornbread
Making cornbread from scratch is super easy. It’s an easy quick bread recipe that can be made in one bowl and baked in 20 minutes.
- The first step is to make your own buttermilk. To make the buttermilk add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
- Pre-heat oven to 425°F and grease an 8″x 8″ square baking pan or 8″ cast iron skillet with gluten-free cooking spray.
- In a large bowl, beat together the eggs, sugar, and honey. (photo 1)
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
- Pour in the melted butter and buttermilk and mix until fully combined. (photo 2)
- Pour the batter into the greased baking pan or skillet. (photo 3)
- Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Enjoy! (photo 4)
- Store leftovers in an air-tight container.
Gluten-Free All-Purpose Flour
I used Pillsbury gluten-free flour for this cornbread recipe. It is my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum it.
Cup for cup (or 1 for 1) flour blends makes gluten-free baking so much easier! Make sure you do not add any extra xanthan gum to your flour if it already has it in it. If you do, you will get super gummy cornbread!
If you are using a gluten-free flour blend that does not have xanthan gum in it, you will need to add 1/4 teaspoon of xanthan gum to the recipe.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free all-purpose flour blend you choose.
Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. Using a large spoon scoop out the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
Dairy-Free Baking Tips
I have also included a dairy-free option to my gluten-free cornbread recipe. My husband, youngest son, and I are also dairy-free. So I always try and have a dairy-free option for my recipes.
For the dairy-free option, I use Smart Balance butter and almond milk or cashew milk. Now you can also enjoy gluten-free and dairy-free cornbread.
Is Cornmeal Gluten-Free?
Cornmeal is naturally gluten-free because it is made from dried corn kernels, but not all packaged cornmeals are gluten-free. Cornmeal is often produced by manufacturers who also process wheat on their machinery and cross-contact can easily occur during manufacturing.
It is safest to buy cornmeal that is labeled gluten-free. I buy Arrowhead Mills or Bob’s Red Mill gluten-free cornmeal.
How To Store Cornbread
Cornbread should be stored in an air-tight container once it has completely cooled. It can be stored at room temperature or refrigerated.
Can You Freeze Cornbread?
Yes, you can freeze cornbread. Cut the cornbread into squares and place it in a freezer-friendly, air-tight container. If layering the cornbread, place parchment paper between the layers to avoid it sticking together. Defrost the cornbread by letting it sit at room temperature for 30 minutes. Reheat in the oven or microwave.
What Goes With Cornbread?
Cornbread is great topped with butter, honey or jelly. I like to brush my cornbread with melted butter when it first comes out of the oven before I slice it.
This easy homemade gluten-free cornbread is the perfect bread to serve with soups, Beef Stew, and chili, but it also goes awesome with my Crispy BBQ Chicken Thighs. It can also be eaten for breakfast!
This recipe for gluten-free cornbread is so easy that you won’t go back to the boxed gluten-free cornbread mix once you try it! It’s sweet, and the texture is the perfect balance between soft and firm.
Cornbread should not fall apart when you pick it up but should melt in your mouth. It’s super easy to make and can be eaten with dinner or for breakfast.
More Gluten-Free Bread Recipes To Try!
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Gluten-Free Sweet Cornbread {Dairy-Free Option}
Ingredients
- 1 1/2 cups milk dairy-free use almond, cashew or coconut milk
- 1 tablespoon white vinegar
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 cup gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free
- 1 1/2 cups gluten-free cornmeal
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter, melted dairy-free use Smart Balance butter
Instructions
- Add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
- Pre-heat oven to 425°F and grease an 8"x8" square pan or 8" cast iron skillet with gluten-free cooking spray.
- In a large bowl beat together the eggs, sugar, and honey.
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
- Pour in the melted butter and buttermilk and mix until fully combined.
- Pour the batter into the greased baking pan or skillet. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Store leftovers in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- If you are using a gluten-free flour blend that does not have xanthan gum you will need to add 1/4 teaspoon to the recipe.
- For the dairy-free option, I used almond milk and Smart Balance butter.
- Store leftovers in an air-tight container.
- Freeze the cornbread by cutting it into squares and placing in a freezer friendly air-tight container. If layering the cornbread, place parchment paper between the layers to avoid it sticking together. Defrost the cornbread by letting it sit at room temperature for 30 minutes. Reheat in the oven or microwave.
- Mama says, "Please check all of your labels!"
Pattie says
This recipe makes the best cornbread I’ve ever eaten!!! My son-in-law makes it regularly and there is never any leftovers. We use Namaste gluten free flour blend and it comes out fluffy and moist without being mucky. Thanks for such a winner!
Megan says
Incredible flavor- will definitely make again! I used Bob’s Red Mill 1 to1 and it was perfect. How deep is the cast iron skillet you used? I used a 9″ skillet and it ended up spilling over while cooking. Love the crunch it gets from the cast iron so I’d like to keep using that!
Audrey says
I am so happy that you enjoyed the cornbread and than you so much for the awesome 5-star recipe review Megan! I use an 8″ or 10″ cast iron skillet. The Bob’s Red Mill flour has sourgum flour in it and it does not absorb liquid the same way the Pillsbury does, so that may be why you had some spillage. Thanks again!
Cathy says
Perfect cornbread! Thank you Audrey! Followed your recipe exactly using Pamela’s All-Purpose Flour blend, added the 1/4t zanthan gum. It rose well, had a lovely golden color, springy moist texture and just the eight amount of sweetness. Awesome!
Lizzy says
Made this for the first time today with my kindergartener to go with a seafood boil. I’m the only GF one in the fam and everyone raved about this including my brother and his fiancé. Made it exactly as called for except krusteaz 1-1 baking flour was what I had on hand. Had it in the oven in around 15 minutes even monitoring the 6-year-olds stirring and such. Baked in a glass 8×8 Pyrex for 24 minutes.
Tiffany McDaniel says
This is the absolute best cornbread I have ever eaten – even before I went dairy and gluten free. This recipe is amazing. I have been searching for this cornbread for years – lots of wasted ingredients and frustrated nights later….I found your website. Thank you!!!
Kathy says
I have been searching high and low for a good recipe for cornbread/corn cake. I only had almond flour on hand so I used that instead of the regular GF flour. I added a tablespoon of psyllium husk. It’s in the oven in a cast iron pan and I am hoping for the best. The batter was delicious!
Katie Warren says
This cornbread was delicious! I used Bobs Red Mill 1 to 1 and baked in a cast iron skillet. The texture and taste was perfect. I did leave out the honey, it was still sweet but not too sweet. Thank you for these recipes! I just ordered your cookbook!
Natalie says
SO GOOD. Was super worried at first because my batter was VERY runny (and I’m very comfortable with gf baking!). After sitting for a couple minutes I guess the gf flour thickened it up. Phew! I used whole milk and baked in a cast iron pan for about 29 minutes. I omitted the honey and reduced the cane sugar by about 2 tbsp (just because) and it was the perfect sweetness. I also only had a medium grind corn meal which I put in my mini food processor for a few pulses which helped some. It was a hit- Delicious!
Audrey says
Thank you so much Natalie for the wonderful 5-star recipe review! I am so happy that your family enjoyed the cornbread and it was a hit. Thank you again!
Patty Benedict says
I made this cornbread recipe last week and it was wonderful! Even my husband who only eats Jiffy brand :/ ate it. It was the perfect addition to a big bowl of pinto beans. Thank you Audrey for all your great recipes! The only difference I made was instead of Pillsbury I used Great Value brand GF flour. I baked it in an iron skillet with a little bit of oil added to the bottom, and baked on 425 for about 30 mins. Try it! You won’t be disappointed! 😊
Audrey says
Thank you so much Patty for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cornbread. Thank you so much for sharing the brand of gluten-free flour you used, as I know it will help others. Thank you again!
Lynn says
My new favorite cornbread! Way better than a mix, but I don’t use the sugar.
Audrey says
Thank you so much Lynn for the awesome 5-star recipe review! I am so happy that this is your favorite cornbread. Thanks again!
Bobbi says
I used soy milk and bobs red mill 1 to 1 flour and my family loves this cornbread – even better than the gluten free regular bread, thanks for this recipe!
Audrey says
Thank you so much Bobbi for the awesome 5-star recipe review, it really made my night! I am so happy that your family loves the cornbread. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Bobbi says
Update: I added raisins and a bit of cinnamon and it makes a great sweet bread also.
Sarah says
Best GF/DF cornbread recipe we’ve tried! We only did 2 tbsp of honey and no sugar because some of us don’t like overly sweet cornbread. We also used oat milk due to allergies, and lemon juice instead of vinegar because I was out of vinegar. My family went wild for it! Wonderful recipe, thank you for sharing!
Audrey says
Thank you so much Sarah for the awesome 5-star recipe review! I am so happy that your whole family went wild for the cornbread. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Alex R says
I know this will taste amazing when I get it right, but I used King Arthur gluten free flour mix and I could not get this cornbread to cook through in my 9in cast iron. Any thoughts? Reduce the amount of buttermilk? Cook longer at lower temp? The top and sides were beautifully browned and cooked, but the center was soft and gloppy. I’m on the east coast (low altitude) if that makes any difference.
Has anyone worked with King Arthur gf flour and know what’s going on here?
Audrey says
Thank you so much Alex for the wonderful 5-star recipe review! I am so happy that you enjoy the cornbread. King Arthur has sorghum flour in it, so it does not absorb liquid the same way as the Pillsbury. You may need to cook it a bit longer. I would place a piece of foil on top of the bread to keep it from over-browning if you bake it longer. Thank you again!
Debbie says
I halved the recipe and baked the cornbread in a small cast iron skillet. It was delicious!!! My husband and I both loved it. We will definitely be making this again. Thank you for sharing your recipe!
Audrey says
Thank you so much Debbie for the awesome 5-star recipe review! I am so happy that you and your husband loved the cornbread and you will be making it again. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Becky says
This is such such a good cornbread recipe. I used low fat buttermilk and baked in cupcake liners. It’s an easy way to serve them at pot lucks. My family eats them for breakfast and dinner. We keep a supply in the freezer.
Audrey says
Thank you so much Becky for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the cornbread. I am also happy to hear that you enjoyed the cinnamon roll cake. Thank you fo sharing that yo have also made them as cornbread muffins, as I know it will help others. Thanks again!
Becky says
My husband and I love this cornbread. I made these with low-fat buttermilk and Measure for Measure GF flour. I used cupcake liners. They are easy to store or take to a potluck. We eat them for breakfast, dinner or as a snack. So easy and so yummy. Love your cookbook too!!
Audrey says
Thank you so much Becky for the wonderful 5-star recipe review! I am so happy that you and your husband loved the cornbread. Thank you for sharing which brand of gluten-free flour you used and you made cornbread muffins with them, as I know it will help others. Thank you for your kind words and encouragement about my cookbook. Thank you again!
Quincy says
Really lovely recipe! I reduced the honey and sugar to about 1/4 cup total and it was still plenty sweet for me. rave reviews from our dinner guests!
Audrey says
Thank you so much Quincy for the wonderful 5-star recipe review! I am so happy that you and your guests enjoyed the cornbread. Thank you for sharing that you reduced the sugar and honey, as I know it will help others. I know not everyone likes their cornbread as sweet as I do. Thank you again!
Jessica says
This recipe was a hit with all my family members! I used avocado oil instead of vegan butter and it worked well!
Audrey says
Thank you so much Jesica for the awesome 5-star recipe review! I am so happy the cornbread was a hit with your family. Thank you for sharing that you used avocado oil, as I know it will help others. Thanks again!
B. Kime says
I have tied about 6 different GF cornbread recipes, and this one is by far the best. The first time I made it I added about 1/2c of thawed corn and used oat milk, it was great. I can imagine diced green chilis, cheese and even roasted red peppers would be a great addition. Making it again today to go along with New Years Day Hoppin’ John. Thank you for this great recipe.
Audrey says
Thank you so much B.Kime for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and that it is the best recipe out all the recipes you have tried. Thank you for sharing that you added corn and used oat milk, as I know it will help others. I agree with you about trying green chilis, cheese, and even roasted red peppers. Wishing you a Happy New Year and thanks again!
Cindy Crosson says
Awesome cornbread the best I’ve been making this recipe for quite some time now can’t get enough.
Audrey says
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that you enjoy the cornbread and that you can’t get enough of it. Thank you again!
Joanne says
For the dairy free option do I need to mix the almond milk with white vinegar – or just use it plain? Thanks!
Audrey says
Hi Joanne! Yes, you should still add the vinegar to the almond milk, to make dairy-free buttermilk. Thanks for asking and I hope you enjoy the cornbread!
Miriam Pizann says
I made this cornbread tonight to go with some chili. It was absolutely fantastic. My husband gobbled it up too. And then we each had another slice for dessert, this time topped with apple butter. Heaven!
Audrey says
Thank you so much Miriam for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the cornbread. Apple butter on cornbread sounds delicious, yum. Thank you again!
Ann McLaughlin says
Really delicious! I reduced the sweeteners a bit, because I like to slather it with maple syrup, I did find, however, that I needed 30 minutes of baking.
Audrey says
Thank you so much Ann for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. Thank you for sharing your modifications, as I know it will help others. Thanks again!
Dina says
Wow! Came out beautiful and delicious. I made it for cornbread stuffing. My daughter tasted it and asked me to make a second one. I let the family munch on the first one and made a second one with half the sugar so I could use it in the stuffing.
Audrey says
Thank you so much Dina for the awesome 5-star recipe review! I am so happy that your family enjoyed the cornbread. Thank you so much for sharing that you cut the sugar in half to make cornbread stuffing, as I know it will help others. Thank you again!
Allyson says
First of all, I never leave comments for recipes, but I had to break my rule for this one. I am new to gluten and dairy free and have had many disasters. My family runs away when they see the gluten free flour sitting on the counter. This cornbread, however, is unbelievable. I did the dairy free version with very low expectations. It is amazing! It is simply the best homemade cornbread that I have ever had. I will never touch a Jiffy mix again! My family agrees that it is the perfect texture and perfect amount of sweetness. Thank you for this recipe. I will be serving it at our Thanksgiving dinner and I will be checking out your other recipes.
Audrey says
Thank you so much Allyson for the awesome 5-star recipe review, it really made my day! I am so happy that your family enjoyed the cornbread and it was the best homemade cornbread you have ever had. I hope you had a wonderful Thanksgiving and you enjoy the other recipes you might try. Thanks again!
Jay says
I tried this recipe yesterday to see if I could get something gluten free that was enjoyable for our Thanksgiving dinner. Everybody else eats special rolls but I find myself just remembering how good they were & doing without. Not anymore! This recipe worked wonderfully as muffins for me. My husband, who is not in need of gluten free loves them as well. Thank you so much for this recipe I put the batter into muffin pans & baked for 10 minutes that was it! Thanks again, enjoy your holidays!
Audrey says
Thank you so much for the 5-star recipe review Jay! I am so happy that you enjoyed the cornbread. Thank you for sharing that you made it into muffins, as I know it will help others. You are so welcome, I love sharing what I make for my family. I hope you have a wonderful holiday season and thanks again!
Gabrielle says
I don’t usually bother writing reviews, but this cornbread is AMAZING! Thank you so much for sharing the recipe. I am lactose intolerant, so I used my homemade almond milk and I am also egg-free, and EnerG egg replacer replaced the egg in the recipe just fine. I used Bob’s Red Mill GF 1-1 flour and Arrowhead Mills GF cornmeal. Since it was an first time recipe for me, I made my regular cornbread for the rest of the family, and mine turned out better than theirs. Next time I won’t bother making two! This recipe is really sweet (which is how Iike my cornbread), but I will experiment next time with reducing the sugar a bit, since my husband prefers his a little less sweet.
Thanks again!
Audrey says
Thank you so much Gabrielle for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the cornbread and that it was amazing. Thank you for sharing the type of ingredients you used, as I know it will help others. When I make the cornbread for my father-in-law I cut the sugar in half and it still turns out really yummy. I just like my cornbread really sweet. You are so welcome, I love sharing what I make for my family. Thanks again!
Jan Pederson says
I’m in the process of making it now. But I can only imagine how great it’s going to taste!
Jan
Audrey says
Thank you so much Jan! I hope you enjoy the cornbread.
Jan Pederson says
I love all your substitution suggestions and consider it time saving and extremely helpful for those of us with busy lives. I give you five stars on that alone. Thank you for your help and your recipes on line.
Jan
Audrey says
Thank you so much Jan for your wonderful 5-star recipe review, you really made my night! Your kind words really blessed me. You are so welcome, I love sharing what I make for my family. Thank you again!
Bettrietta Kime says
Great gf cornbread recipe. I served it with some honey butter, the entire family loved it. Thank you!
Audrey says
Thank you so much Bettrietta for the awesome 5-star recipe review! I am so happy that you and your family loved the cornbread. You are so welcome, I love sharing what I make for my family. Thanks again!
Tina says
Thank you for a delicious and light cornbread recipe. Everyone loved it. I did have to cook it a bit longer for the middle to cook through but, so so good. I used Bob’s red mill gf flour.
Audrey says
Thank you so much Tina for the awesome 5-star recipe review! I am so happy that everyone loved it! The Bob’s Red Mill flour does not absorb liquid the same as the Pillsbury gluten-free flour and that’s probaly why you had to cook it longer. Thank you for sharing what brand of flour you used, as I know it will help others. Thanks again!
Holly says
Delicious, moist cornbread! I actually tripled the recipe and baked it in two 9×13 Pyrex glass pans for a crowd. No crisping like in cast iron, but a very tender crumb. I only put in 2/3 the amount of sugar and it was plenty sweet. I’ll definitely be making this again!
Audrey says
Thank you so much Holly for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and that you will be making it again. Thank you for sharing your modifications, as I know it will help others. Thanks again!
Nina says
I made the vegan version with almond milk and Earth Balance butter. Wow. Really amazing and quick cornbread recipe. It was ready right at the 25-minute mark, and we could barely wait for it to cool down before devouring it. Thank you!
Audrey says
Thank you so much Nina for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread. You are so welcome, I love sharing what I make for my family. Thanks again!
Jackie says
The cornbread was great and so quick to put together. You probably saved me 5 – 10 minutes putting the vinegar amount with the alternative milk choices. Thanks! I was able to mix it and bake it after I started my pressure cooker red beans (pre-soaked)
and rice. Today they had green chilis, bacon and a Mexican spice added to them. So easy and fast! OH! – and tasty!
Audrey says
Thank you so much Jackie for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and it came together quickly. I love red beans and rice with my cornbread too, your seasonings sounds amazing. Thank you again!
Joan Beck says
This is an amazing recipe. I’m sure I will use it again and modify it for all kinds of uses.
Audrey says
Thank you so much Joan for the amazing 5-star recipe review! I am so happy that you enjoyed the gluten-free sweet cornbread. I would love to hear what else you make with it. Thanks again!
Nancy Raabe says
Delicious and very moist. Will definitely make again!
Audrey says
Thank you so much Nancy for the wonderful 5-star recipe review! I am so happy that you enjoyed the sweet cornbread and it was moist, delicious, and you will be making it again. Thanks again!
Varun Sharma says
Amazing recipe. It looks delicious. I will surely make it on this Sunday. Thanks for sharing this recipe with us!!
Audrey says
Thank you so much Varun for the awesome recipe review! I hope you enjoy the cornbread. You are so welcome, I love sharing what I make for my family.
Colleen says
Best GF cornbread I’ve ever made (really the best cornbread period!). So delicious, with a perfect texture. I took a chance and made this for the first time when we had friends over for dinner, but all of Audrey’s recipes turn out great, so I was willing to risk it and everyone raved about it!
Audrey says
Thank you so much for the awesome 5-star recipe review Colleen! I am so happy that you and your guests enjoyed the cornbread and that it’s the best cornbread you have ever made. You really made my day! Thank you again!
Judi Black says
Hi, I am wondering if I can use store bought buttermilk in this recipe or is it critical that I make my own?
Thanks
Judi
Audrey says
Hi Judy! You can use store-bought buttermilk in this recipe. I just added the trick to make your own in case others did not have buttermilk and wanted to try the recipe. Thanks for asking and I hope you enjoy the cornbread!
Peggy says
Holy cornbread Batman!!!!! That was the best recipe I ever made!!! It surpasses my regular flour recipe!!!
I did make some slight adjustments because guar and xantham gums upset my digestion.
I did the following: I halved the melted butter and combined oil to bring to the measurement in recipe.
I used a non gum gluten free flour with rice and tapioca flour and cornstarch. I add usually for each cup a half teaspoon to a teaspoon or so more of cornstarch instead of gums.
I use a fine ground cornmeal as it gives a more delicate crumb.
I like a sweet cornbread so this recipe was perfect!!!! I can’t stop eating it!!!
Excellent!!!!
Audrey says
Thank you so much Peggy for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread, you really made my day! Thank you so much for sharing how you made it gum-free as well, as I know that it will help others. Thank you again!
Anna says
I made this cornbread last night, I halved the recipe and it was delicious. I was scared that it might come out tasting strange because I had so terrible tasting gf cornbread. But it was so good. I didn’t have honey so I added like 1/2 T maple syrup and 1 T of brown sugar and it came out perfect. Thank you so much for another delicious recipe!
Audrey says
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. I have had some funny tasting gluten-free cornbread too, so I totally understand what you mean. I am glad to hear that the maple syrup and brown sugar worked in place of the honey. Thank you again!
Joyce says
I made this recipe to go with dinner. My gluten free/dairy free sister and her family loved it! It was very good. I used coconut milk in place of regular milk.
Audrey says
I am so happy that you and your family enjoyed the cornbread Joyce! Thank you so much for the wonderful 5-star recipe review!
Melissa says
Hi Audrey,
Could I use all honey instead of sugar? Would it make any difference?
Audrey says
Hi Melissa! I am not sure, the sugar not only sweetness the cornbread but helps keep it moist. All honey may do the same thing, I have just not tried it. I do bake with honey when I do make some of my muffins and it turns out well. If you try it with all honey, please let me know how it turns out. Thanks!
Pam says
I love the sweetness of this cornbread but sometimes need a less sweet cornbread for cornbread dressing. If I cut back to a couple of tablespoons, do you think this recipe would work for the cornbread dressing?
Audrey says
Hi Pam! Yes, this cornbread would work perfectly for cornbread dressing. Cutting back on the sugar will help it be more savory, but I would leave the honey in the recipe because I really like the flavor it adds. Please let me know how your cornbread dressing turns out. I hope you enjoy it. Thanks!
Vivian Dsouza says
Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing.
Audrey says
Thank you so much Vivian for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. You are so welcome, I love sharing what I make for my family. Thank you again!