Quick and easy to make, this gluten-free cornbread is perfectly sweet and fluffy and is a great accompaniment to so many mains. Baked in a skillet, it's ready to serve in 30 minutes.
Preheat the oven to 400°F and lightly spray a 9 or 10” cast iron skillet (or baking dish) with nonstick cooking spray.
In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
In a medium-sized bowl, whisk together the milk, eggs, melted butter and honey.
Add the wet ingredients to the dry ingredients and whisk together until just mixed.
Pour the cornbread batter in the prepared cast iron skillet.
Place the skillet in the center rack of the oven and bake for about 13 - 15 minutes, until golden and toothpick inserted in the center comes out clean.
Remove skillet from the oven and allow cornbread to cool for 5 minutes before removing it. Run a spatula alongside the edge of the skillet, and cut the cornbread in pieces (in squares or triangles). Serve warm.
Notes
Take care not to over mix the gluten-free cornbread batter. The dry ingredients should be just combined or it may not rise as much in the oven.
Bake the cornbread in a fully preheated oven so that it cooks evenly.
If you don't have a cast-iron skillet, you can also make this in a 9x9 baking dish.
You can also make my healthy cornbread muffins instead, using the same batter.