Sweet and Savory Gluten-Free Cornbread with Honey
This Sweet and Savory Gluten-Free Cornbread with Honey combines almond flour, yellow cornmeal, cottage cheese, applesauce, and coconut oil for a perfectly moist, fluffy bread. Subtly seasoned with garlic and paprika, and naturally sweetened with honey, it’s a quick, delicious side dish or snack ready in under 30 minutes.
This Sweet and Savory Gluten-Free Cornbread with Honey brings together the best of both worlds—moist, fluffy, and naturally sweet without a trace of refined sugar or white flour. Using all-natural ingredients like honey, almond flour, and yellow cornmeal, this cornbread offers a perfect balance of sweetness and subtle savory notes from garlic and paprika. It’s the kind of recipe that’s become a go-to in my kitchen because it’s not only quick to prepare but also far superior to store-bought or more traditional versions, with just a fraction of the sugar. The addition of cottage cheese and applesauce makes it tender and light, while coconut oil adds a richness that enhances the flavor.
Whether you’re serving it as a side dish at a special dinner or enjoying it as a snack with a drizzle of honey, this recipe is sure to become a family favorite. And the best part? It comes together in less than 10 minutes and bakes in under 30, so it’s both simple and time-saving. You’re going to love how this cornbread brings a cozy fall flavor to your table, perfect for any occasion!
Why You’ll Love This Easy Gluten-Free Cornbread Recipe
- Quick and Easy Prep: Made with simple ingredients, this cornbread is ready to bake in just 10 minutes.
- Perfect Sweet and Savory Balance: The honey adds natural sweetness, while garlic and paprika bring a hint of savory flavor.
- Moist and Fluffy Texture: Cottage cheese and applesauce ensure every bite is tender and light.
- All-Natural Ingredients: Free of refined sugar and white flour, this cornbread uses only wholesome, gluten-free ingredients.
Ingredients & Substitutions
Here is everything you need to make the best-tasting sweet and savory gluten-free cornbread recipe:
Cottage Cheese: You can substitute cottage cheese with an equal amount of Greek yogurt or dairy-free yogurt for a similar texture and moisture.*
Light Olive Oil: Substitute light olive oil with melted coconut oil, melted butter, avocado oil, or vegetable oil.
Honey: Replace honey with maple syrup, agave nectar, or brown rice syrup for a different sweetener.*
Applesauce: Unsweetened applesauce can be replaced with mashed ripe bananas, pumpkin puree, or even Greek yogurt for moisture.*
Almond Milk: Almond milk can be substituted with any other dairy, non-dairy milk, regular milk, or plant-based milk such as soy milk, coconut milk, or oat milk.*
Apple Cider Vinegar: You can use white vinegar or lemon juice instead of apple cider vinegar for acidity. This will contribute to a tender crumb.*
Eggs: To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or commercial egg replacers.*
Vanilla Extract: Feel free to use other flavor extracts like almond extract or maple extract for a unique flavor twist.
Almond Flour: Almond flour can be replaced with an equal amount of oat flour or a gluten-free flour blend if you have nut allergies.*
Corn meal: Use certified gluten-free cornmeal if needed. You can also try finely ground polenta or grits as a cornmeal substitute for the best texture.*
Baking Powder and Baking Soda: These can generally be replaced with gluten-free versions if you need a strictly gluten-free recipe.*
Garlic Powder and Paprika: Adjust these seasonings to your taste or try other spices like onion powder, cumin, or chili powder for different flavor profiles. Or you can omit these seasonings if you prefer not to have a savory cornbread but a sweet flavor instead.
Salt: You can use any type of salt you prefer, whether it’s sea salt, kosher salt, or pink Himalayan salt.
*I have not tested these substitutions.
How to Make My Sweet & Savory Cornbread Recipe
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set it aside.
Step 2: Make the Batter
In a food processor or blender, add the cottage cheese, olive oil, honey, applesauce, almond milk, apple cider vinegar, and vanilla extract. Do not add the eggs yet or they will be overmixed. Blend well until the cottage cheese texture is smooth.
Pour the mixture into a large mixing bowl and add the eggs. Whisk until combined.
Add the dry ingredients, including almond flour, cornmeal, baking powder, baking soda, garlic powder, paprika, and salt. Whisk until well combined.
Step 3: Pour and Bake
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for about 25-27 minutes or until a toothpick inserted into the center comes out clean and the cornbread is golden brown on top.
Once done, remove the cornbread from the oven and let it cool in the pan for a few minutes.
After cooling slightly, you can cut the cornbread into squares and serve it warm. It’s great on its own or with a drizzle of honey (if not used in the batter) or a dollop of Greek yogurt (or a dairy-free alternative) for a creamy contrast.
Gluten-Free Corn Bread Recipe Notes
Adjust Sweetness: The sweetness of the cornbread can be adjusted to your liking by increasing or decreasing the amount of honey (or sweetener) used. Taste the batter and adjust as needed before baking.
Mixing the Batter: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture in the cornbread.
Delicious Serving Suggestions
- Side dish for chili or soups: Serve this sweet and savory gluten-free cornbread alongside a warm bowl of chili, soup, or stew for a cozy and satisfying meal.
- Topped with honey and butter: Add a pat of butter and drizzle with extra honey for a sweet and savory snack or breakfast.
- Cornbread stuffing: Use this gluten-free cornbread in a homemade stuffing recipe for Thanksgiving or any special dinner.
- With grilled meats: Pair it with grilled chicken, BBQ ribs, or roasted vegetables for a hearty, flavorful side dish.
Here are a few of my Thanksgiving recipes that would taste delicious with this cornbread:
Sweet and Savory Gluten-Free Cornbread with Honey
Ingredients
Wet Ingredients:
- 1/2 cup cottage cheese
- 1/4 cup light olive oil
- 1/4 cup honey
- 1/4 cup applesauce
- 2 tablespoons almond milk
- 1 tablespoon apple cider vinegar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set it aside.
- In a food processor or blender, add the cottage cheese, olive oil, honey, applesauce, almond milk, apple cider vinegar, and vanilla extract. Do not add the eggs yet or they will be overmixed. Blend well until the cottage cheese texture is smooth.
- Pour the mixture into a large mixing bowl and add the eggs. Whisk until combined.Add the dry ingredients, including almond flour, cornmeal, baking powder, baking soda, garlic powder, paprika, and salt. Whisk until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for about 25-27 minutes or until a toothpick inserted into the center comes out clean and the cornbread is golden brown on top.Once done, remove the cornbread from the oven and let it cool in the pan for a few minutes. Then slice and enjoy!
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This cornbread is delicious!! The first time I made it I didn’t have cottage cheese so I used plain greek yogurt. The second time I only had sour cream on hand so I made it with the sour cream and it came out soo good. I am so happy I found you. I have made so many yummy recipes. Thanks you.
Hi Linda, thank you so much for sharing this with me!! I love that you substituted greek yogurt and sour cream. I’ve also found them to be interchangeable in most of my recipes 🙂
Whipped out a double batch of these in under 10 minutes. Family ate half the pan with honey for after school snack, then polished of the rest a few hours later with black bean soup for dinner. Hit both the sweet and savory cravings just right!
That is so awesome Jennie! Thank you for sharing this with me. I’m thrilled your family loves this recipe as much as mine does 🙂