Easy Gluten Free Cheddar Honey Cornbread

March 25, 2020 (Last Updated: November 15, 2020)
Gluten Free Cornbread and Succulent

Are we quarantined or just baking? I know this is a strange time and I am not trying to downplay the social distancing efforts, but I am loving the time at home. Not commuting to work every day is the best excuse for me to spend more time baking delicious treats to share with whoever’s reading this.

Last week, my greatest feat was baking a scrumptious batch of ooey gooey cinnamon rolls for the first time. This week, I decided to try my hand at a savory treat I used to bake for almost every potluck – cornbread.

Gluten Free Cornbread and Succulent
Gluten Free Cornbread and Succulent

I used Cup4Cup’s cornbread mix but you can start with any cornbread mix or make your own base. I love this cornbread recipe from Damn Delicious, or this cornbread recipe is easy and doesn’t call for buttermilk. (I know I rarely ever have buttermilk in my fridge.) Most cornbread recipes would be a great foundation for the additional steps.

I made this turkey chili on the Food Network to go with the cornbread and it was the perfect combination!

Hot Tip 1: Adding cheese to any cornbread makes it take about 10 minutes longer to bake. I’ve already factored that into the baking time; however, a great test is wiggle the pan to see if it’s stiff or put a knife/toothpick in the center and see if it comes out without batter.

Hot Tip 2: Add jalapeno juice to your mix. You only need about 1/4 – 1/3 cup to really get great heat to your cornbread. The only reason I didn’t add it to this recipe is because it wasn’t in my house at the time. Usually it’s my go-to. Just top the bread with slices of jalepenos before you throw it into the oven!


What You’ll Need for the Cornbread

  • 1 pouch of Cup4Cup Cornbread mix
  • 2/3 cup light brown sugar
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/2 cup unsalted melted butter
  • 1 cup cheddar cheese
  • 1/2 cup honey

What You’ll Need for the Sriracha Butter:

  •  4 tbls butter, melted
  •  2 tbls honey or maple syrup
  • 1/2 tbls Sriracha

Cornbread Instructions

  1. Preheat oven to 375°F. Spray an 9” x 9” pan or an 10.25″ cast-iron skillet with non-stick spray. For muffins, line a 12-cup muffin tin with paper liners.
  2. If you’re using Cup4Cup’s package, follow their instructions. In a large bowl, whisk eggs, buttermilk, honey, and brown sugar until combined. Whisk in melted butter. Add Cup4Cup Cornbread Mix and cheese and mix until smooth.
  3. Pour mixture into pan and bake 20-25 minutes.
  4. Add your Srirach Honey Butter or Maple Syrup and enjoy!

Sriracha Butter Instructions

  1. Melt the butter then whisk in honey or maple syrup and sriracha.
  2. Pour a little onto your cornbread or save the butter in the fridge for later. It should last for at least a week.

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