Western•budget
Easy Gluten-Free Cornbread With Honey Butter
Tender and tasty, this gluten-free cornbread is easy to make and the perfect side to a soup or salad! Spread on some honey butter for extra deliciousness!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1/3 cup light olive oil
- 4 tbs honey
- 2 eggs
- 3/4 cup cornmeal, (medium grind (See Note 1 below))
- 40 g brown rice flour
- 40 g tapioca starch
- 2 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup butter, (room temperature)
- 1/4 cup honey
- 1/4 tsp vanilla extract
Instructions
- 1
Preheat oven 350 deg F (180C).
- 2
Mix butter, honey, and vanilla extract together in a small bowl. Set aside.
- 3
Whisk together dry ingredients in a bowl; set aside.
- 4
In a large mixing bowl, whisk together all wet ingredients until well combined.
- 5
Add dry ingredients to wet ingredients and mix with a whisk or spatula until just combined.
- 6
Pour batter into a parchment-lined 8x8 baking pan.
- 7
Bake for 25 minutes until golden brown.
- 8
Let cool in pan for 10 minutes before slicing and serving with honey butter.