Gluten Free Living – 2014
Gluten Free Honey Cornbread is my FAVORITE cornbread recipe. And that’s saying something. By now you probably get that I LOVE cornbread! Give me cornbread with honey, give me cornbread with broccoli, give me cornbread with chilies or jalapenos, give me cornbread with molasses, give me cornbread Southern-style, even give me Boston Market Cornbread, or give me Sweet Cornbread, just give me cornbread! Since I enjoy cornbread so much, I decided to take one of my favorite recipes and make it a little cleaner.
I removed the wheat flour and substituted Pamela’s Baking and Pancake mix instead. I eliminated the sugar and used all honey. I didn’t have Wayside Inn’s excellent cornmeal from their own grist mill at the time I made this recipe, but I’ve since purchased enough stone ground cornmeal to keep me in cornbread for a few years! If you want healthy, try to obtain a non-GMO cornmeal.
I have loved cornbread since the first time I had really fabulous Corn Muffins at the Wayside Inn in Sudbury, Massachusetts, back when we lived in New England during the early 1990s. There’s nothing quite like stone-ground corn. It’s chunky and has such a rich flavor and texture.
We were in Massachusetts last week and we stopped in for lunch at the Wayside Inn and ate some more of their delicious corn muffins and the most scrumptious Butternut Squash Ravioli I’ve ever eaten. I also purchased several bags of stone ground corn meal and whole wheat flour while we were there, and stashed them in my freezer as soon as I got home.
The odd thing about my love for cornbread is this–I didn’t grow up eating cornbread. Never. I can’t remember Mom ever making it. Not once. I didn’t taste cornbread until long after I was married and probably not until we moved to New England and we ended up in a church with a lot of transplanted southerners who loved their cornbread and made it for every potluck dinner we had!
I also admit to being partial to sweet cornbread rather than the dry Jiffy mix stuff out of a box.Yes, I love cornbread with a touch of honey…or maybe more than a touch. The boxed cornbread mixes have their place in recipes, I just don’t want to make cornbread with it unless it’s really amped up with a lot of other stuff. So, if I’m going to go to all that additional work anyway, I’ll just make it up from scratch. Most of my cornbread recipes are oven ready in about 5-8 minutes anyway. That’s quick enough for me. The resulting flavor of homemade cornbread, though, is enormous. Yes, cornbread tastes better from scratch!
If you have gluten intolerance, or just prefer eating less wheat, then I can highly recommend Gluten Free Honey Cornbread. As far as taste goes, I liked it as much as my Southern-Style Cornbread recipe that inspires it, and that’s probably my favorite cornbread recipe at the moment. 🙂 Give Gluten Free Honey Cornbread a try. You won’t be able to keep your hands out of it!
Gluten Free Honey Cornbread is sensational. It’s wonderful with a bowl of hot soup, chili, or beans.
This lovely cornbread recipe is so moist–not dry like many cornbreads are.
Gluten Free Honey Cornbread is filled with buttermilk, sourcream and butter which increase the moistness of the recipe. Molasses and honey and sweetening.
Here’s what I did.
I used these ingredients to make Gluten Free Honey Cornbread. I cannot recommend Pamela’s Gluten Free Baking and Pancake Mix highly enough for any kind of baked goods. It’s fantastic. I use it interchangeably with flour and everything I’ve attempted has come out marvelously.
Place baking mix in a mixing bowl. Add cornmeal, an egg, baking powder, baking soda, sour cream and melted butter.
Add molasses, honey and buttermilk. Stir ingredients with a whisk to combine.
Pour ingredients into a greased 9″ square baking dish.
Bake at 425 about 20-25 minutes until a toothpick inserted in center comes out clean. Mine was ready after 17 minutes.
Gluten Free Honey Cornbread is wonderful as a side for Tex-Mex recipes, too.
I could sit down and make a meal out of about 5 hunks of this delectable cornbread! No kidding. It’s that good.
Here’s the recipe.
GLUTEN FREE HONEY CORNBREAD
- 1 cup cornmeal
- ½ cup [url href=”http://www.pamelasproducts.com/products/baking-mixes/” target=”_blank” title=”pamela’s gluten free baking and pancake mix”]Pamela’s Gluten Free Pancake and Baking Mix[/url]
- 1 egg
- ½ cup buttermilk
- 2/3 cup sour cream
- 1 tbsp. molasses
- ½ cup honey
- 2 tbsp. melted butter
- ½ tsp. baking soda
- 2 tsp. baking powder
- Mix all ingredients until well blended.
- Grease a 9×9” baking dish.
- Pour cornbread mixture into prepared dish.
- Bake at 425° for 20-25 minutes, until a toothpick inserted in center comes out clean.
- Do not overbake.
Gluten Free Honey Cornbread is one of the best cornbreads you’ll ever eat!
We served Gluten Free Honey Cornbread with The Dove’s Nest Fresh Squash and Cheese Soup. Both were fantastic.
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