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 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.
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 ¼ 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.