Honey Skillet Cornbread

This gluten free honey skillet cornbread is a favorite in our house—warm, lightly sweet, and baked in a skillet so the edges get perfectly golden. It pairs especially well with chili, soups, or any cozy dinner.

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Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Serves: approximately 12

Serving Size: 1 slice

• Ingredients

  • 2 cups gluten free 1-1 flour

  • 1 cup cornmeal

  • 1/2 cup sugar

  • 1 1/2 tbsp baking powder

  • 1 tsp salt

  • 2 cups almond milk

  • 3 eggs beaten

  • 1/3 cup melted butter

  • 1/3 cup applesauce (1 small container )

  Topping: 

  • 4 tbsp softened butter

  • 1 1/2 tbsp honey

  • 1/4 tsp salt

• Instructions

  1. Preheat the oven to 375°F. Baste a large 10 or 12 inch iron skillet with coconut oil and place it in the oven while preheating. 

  2. Mix dry ingredients together in a large bowl. Add in the wet ingredients. 

  3. Take the skillet out of the oven and add the cornbread mixture. 

  4. Place back in the oven and bake about 25 minutes. Check to be sure the middle is done by sticking a knife in the middle. If it comes out with some batter still stuck to it, place the cornbread back in for a few minutes. 

  5. While baking, mix together the topping ingredients. 

  6. Immediately after taking out of the oven, pour the topping mixture on top.

  7. Let rest for 5-10 min before slicing.

• Macros per slice (cut into 12 slices)

  Calories - 239

  Carbs - 40.3g

  Protein - 4g

  Fat - 7.2g

  Fiber - 1.5g

If you try this recipe, I’d love to hear how it turned out!