• Katherine Arthurs

Gluten Free Honey Cheddar Cornbread

Soup season is here + you need a good bread to go along with it!

Every soup, chili or stew needs some sort of bread. AND this cornbread is an excellent addition. Serve warm with butter- it's crumbly + full of flavors. Hints of sweetness (without being overly sweet) + melty sharp cheddar cheese.

Need some ideas for a recipe to make with this cornbread? Check out these! Ginger Lemon Roast Chicken Soup with Spinach + Orzo + Easy Slow Cooker Chicken Tortilla Soup

Gluten Free Honey Cheddar Cornbread

1 cup high quality yellow corn meal

1 cup gluten free flour blend

1 tablespoon baking powder

1 teaspoon salt

1 cup coconut milk (or other milk of your choice)

2 large eggs

1/2 stick butter, melted

1/4 teaspoon vanilla extract

1/4 cup honey

1/2-3/4 cup white sharp cheddar cheese, grated

Preheat your oven to 400F. Spray a 8x8 baking dish with cooking spray + set a side.

In a bowl, combine the corn meal, flour, baking powder + salt.

In another bowl, whisk together the milk, eggs, melted butter, vanilla extract + honey. Combine until well blended.

Combine the wet + dry ingredients together. Using a wooden spoon or spatula, fold in the cheddar cheese.

Pour the batted into the prepared baking dish + spread out so that it is even. Baking for 20-25 minutes or until golden brown + set in the center. Remove from the oven + let cool for 5 minutes before slicing.


This recipe was made #glutenfree