Gluten-Free Cornbread without Buttermilk
This Gluten Free Cornbread Recipe is made without buttermilk while still being moist. The texture has the nostalgic coarseness of a cornbread, but is not dry. Each bite has the ideal balance of cornbread flavor and sweetness from the addition of the honey. It is an easy-to-make side dish and the perfect addition to any cozy meal or holiday gathering.
Ingredients
- 1/2 cup Salted Butter, melted and slightly cooled
- 2 tbsp Sour Cream, at room temperature
- 1 cup Milk, Whole, 2%, Nonfat or Almond
- 2 Eggs, at room temperature
- 1/2 cup Granulated Sugar
- 1/4 cup Honey
- 1 cup All Purpose Gluten-Free Flour, or regular all-purpose flour if you don't need the cornbread to be gluten-free
- 1 cup Yellow Cornmeal
- 3 tsp Baking Powder
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8x8 square baking pan with parchment paper.
- Combine the butter, milk, sour cream, granulated sugar, honey and eggs in a large mixing bowl using a whisk.
- Fold in the dry ingredients. Mix until just combined. It is okay if it looks like there are a few tiny clumps.
- Transfer to the lined pan and spread in an even layer.
- Bake for 35-40 minutes (will vary depending on oven), start checking at 30 minutes.
- Remove from the oven when the top and edges are golden. A toothpick should also come out of the center clean with just a few crumbs. If the toothpick has raw batter on it, it needs more baking time.
- Let cool slightly before slicing.
- Enjoy!
Nutrition
Serving: 1piece, Calories: 223kcal, Carbohydrates: 32g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 206mg, Potassium: 62mg, Fiber: 2g, Sugar: 15g, Vitamin A: 288IU, Vitamin C: 0.1mg, Calcium: 100mg, Iron: 1mg