Honey Cornbread (gluten-free, dairy-free)

by Mary on November 30, 2011

cornbread in basket with red kitchen towel

gluten-free dairy-free honey cornbread

A crumbly square of hot cornbread is great comfort food. I’ve been making it since I first learned how from the original Moosewood Cookbook– so long that my substitutions have substitutions  (doesn’t that make me sound old!). I still use honey, though with all the troubles honeybees have now, honey has gone from a common recipe ingredient to an expensive, occasional one. It helps this cornbread brown nicely and I like the flavor. I use local unprocessed honey– this recipe can stand a honey with character.

I used to make this with 1% dairy milk, now I use unsweetened soy milk. Use your choice of milk. I now use extra-virgin olive oil instead of butter.

I’ve made this with whole wheat pastry flour, with Pamela’s Gluten-Free Baking & Pancake Mix, and with my own gluten-free baking mix. They all work. This version, using brown rice flour, is both gluten-free and whole grain.

My co-op, PCC, carries De La Estancia Polenta which is quite a different beast than the others. It’s a bright, obviously more vivid yellow, and makes cornbread with better texture and taste. It’s from a longer-growing variety of corn which has lower starch and higher protein. I have met the producer at a food fair but have no business dealings with the company.

This recipe yields a full 9 x 13″ pan of cornbread. To use a smaller square pan, cut the recipe in half.

Honey Cornbread (gluten-free, dairy free)
Prep time
Cook time
Total time
A fast quick bread, best hot from the oven.
Serves: 5 with seconds
  • Wet ingredients:
  • 2 eggs
  • 2 c. unsweetened soy milk
  • juice of one large lemon, 3-4 Tbsp.
  • 6 Tbs. extra-virgin olive oil
  • ½ c. natural honey
  • Dry ingredients:
  • 1½ cups brown rice flour
  • 1½ cups La Estancia polenta
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  1. Preheat oven to 425.
  2. Get out a large bowl for the wet ingredients.
  3. Crack eggs into bowl, beat with a whisk.
  4. Add soy milk, lemon juice, and oil.
  5. Heat honey in microwave until warm, but not hot.
  6. Stir honey into other wet ingredients.
  7. In another bowl combine dry ingredients.
  8. Grease a 9 x 13 pan with olive oil.
  9. Combine wet and dry ingredients.
  10. Pour into pan.
  11. Bake for 20 minutes or until knife comes out clean from the cornbread.


{ 2 comments… read them below or add one }

The Wimpy Vegetarian February 5, 2013 at 10:45 pm

This looks great Mary! I’m starting to really look into gluten-free recipes. I don’t have gluten sensitivities that I’m aware of, but it just sounds like a good idea to cut back based on everything I read about inflammation.
The Wimpy Vegetarian recently posted..Thyme For Honey CornbreadMy Profile


mary February 6, 2013 at 4:56 pm

It’s good to be versatile, I have celiac relative so I’ve needed to know how to cook that way for quite a while.


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