Honey-Butter Cornbread

Gluten Free, Soy Free, Dairy Free Option
9-12 servings

Featured at Harvest Roots: A Taste of Byway Agriculture — celebrating our local farms and community flavors.

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Ingredients

1 cup Bob’s Red Mill 1:1 gluten-free flour

1 cup Bob’s Red Mill cornmeal

1 tablespoon baking powder

½ teaspoon sea salt

¾ cup oat, almond, or dairy milk

½ cup (4.8 oz) local honey (or substitute maple syrup)

6 tablespoons (3 oz) butter, melted

2 eggs, lightly beaten

½ cup fresh corn kernels (cut from the cob — if using frozen, thaw first), optional

Directions

1. Preheat oven to 350°F.

2. Line an 8x8 or 9x13-inch baking pan with parchment paper.

3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

4. Add milk, honey, melted butter, and eggs. Mix until just combined — do not overmix.

5. Fold in the corn kernels.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool before slicing and serving.

Serving Notes

• This moist, fluffy cornbread pairs beautifully with chili, soup, or fall stews.

• Once a few days old, toasted slices are delicious!

• If you’re watching your sugar intake, reduce or omit the honey — it’s still tender and flavorful!