Tender and tasty, this gluten-free cornbread is easy to make and the perfect side to a soup or salad! Spread on some honey butter for extra deliciousness!
Mix butter, honey, and vanilla extract together in a small bowl. Set aside.
Whisk together dry ingredients in a bowl; set aside.
In a large mixing bowl, whisk together all wet ingredients until well combined.
Add dry ingredients to wet ingredients and mix with a whisk or spatula until just combined.
Pour batter into a parchment-lined 8x8 baking pan.
Bake for 25 minutes until golden brown.
Let cool in pan for 10 minutes before slicing and serving with honey butter.
Notes
Use a medium grind cornmeal like Bob's Red Mill (not sponsored). Masa flour or a finer cornmeal doesn't provide the right corn flavor or texture for the cornbread.
Do not over-beat the cornbread batter after mixing the dry with the wet.
Honey Butter adds on another 67 calories per serving.