This gluten-free cornbread is light, crumbly, and incredibly easy to make, with no flour required! Using just a few simple ingredients, it’s a quick and hassle-free recipe that even lets you sneak in some extra veggies. You can bake it in a cast-iron skillet, a baking pan, or turn it into kid-friendly cornbread muffins—the choice is yours! For the perfect balance of sweet and savory, drizzle with melted butter and honey. It’s sure to be the best side dish for any meal!
Ingredients
- 2 cups cornmeal (medium or coarse ground)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 ½ cups yogurt or sour cream (dairy-free option available)
- 1/4 cup honey
- 1/4 cup ghee, butter, or coconut oil (melted and cooled)
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1 medium zucchini (grated)
Instructions
- Preheat the oven to 375°F (190°C). Line an 8×8 baking pan with parchment paper or grease it generously. (See notes for muffin instructions.)
- In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, combine the yogurt (or sour cream), honey, ghee (or butter or coconut oil), egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Optional: If adding zucchini, place the grated zucchini in a tea towel and squeeze out excess liquid. Fold it into the batter.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Optional: For a shiny top, spread some butter or ghee over the cornbread as soon as it comes out of the oven.
- Let it cool for 10 minutes before slicing into 16 squares. Serve with butter and extra honey, if desired.
Enjoy this fluffy, crumbly, and easy gluten-free cornbread!
