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A slice of golden gluten-free sweet cornbread on a white plate, topped with a pat of butter and a drizzle of honey flowing from a honey dipper, with more cornbread visible in the background.
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5 from 211 votes

Gluten-Free Sweet Cornbread

My husband is a Tennessee native and grew up eating Southern cornbread. One of the first recipes I learned to make after we got married was classic buttermilk cornbread. Over time, I added my own touch by incorporating sugar and honey for a sweeter flavor—just the way I like it. This gluten-free sweet cornbread keeps the tradition alive while being perfect for anyone looking to enjoy a Southern favorite without gluten.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Side Dish
Cuisine: American
Keyword: gluten-free sweet cornbread
Servings: 12 squares
Author: Audrey Roberts

Equipment

  • 1 9x9-inch baking pan or cast-iron skillet

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.
  • Preheat oven to 425°F and grease a 9"x9" square pan or 10" 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

  • 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.
  • 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. I like Pillsbury's gluten-free flour for baking because it already includes xanthan gum. 
  • For a dairy-free option, use Smart Balance Butter and use unsweetened almond milk.
  • For an egg-free option, use an egg replacer like Bob’s Red Mill egg replacer.
  • Gluten-free baked goods can appear baked on the outside but remain undercooked inside. Test with a toothpick—it should come out clean or with a few crumbs, not wet batter.
  • Add mix-ins like chopped jalapeños, shredded dairy-free cheese, or corn kernels for extra texture and flavor.

Nutrition

Serving: 1square | Calories: 244kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 394mg | Potassium: 123mg | Fiber: 3g | Sugar: 12g | Vitamin A: 325IU | Vitamin C: 0.01mg | Calcium: 91mg | Iron: 1mg