Sweet Gluten Free Sweet Cornbread or Corn Muffins

Indulge in the irresistible sweetness of this gluten-free sweet cornbread or corn muffins recipe, a perfect blend of fine yellow cornmeal and gluten-free all-purpose flour, elevated with a touch of honey and vanilla. These golden treats are delightfully moist, thanks to a duo of eggs and melted butter, and they're naturally versatile—bake them as fluffy muffins or a classic cornbread loaf. With just 10 minutes of prep time, this recipe is ideal for busy weeknights or special occasions. Enjoy them warm with a drizzle of honey or a pat of butter, and savor the perfect balance of sweetness and hearty texture. Great for gluten-free diets, these easy-to-make baked goods are perfect as a side dish, breakfast, or snack.

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 9

Ingredients

• 1 cup Fine yellow cornmeal
• 1 cup Gluten-free all-purpose flour
• 0.75 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Milk (dairy or non-dairy alternative)
• 0.25 cup Unsalted butter (melted and slightly cooled)
• 2 large Eggs
• 2 tablespoons Honey
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or line a muffin tin with paper liners.

Step 2

In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt. Whisk well to ensure the dry ingredients are evenly mixed.

Step 3

In a separate medium bowl, whisk together the milk, melted butter, eggs, honey, and vanilla extract until smooth and fully combined.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.

Step 5

If making cornbread, pour the batter into the prepared baking dish and spread it out evenly. If making corn muffins, divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 6

Bake in the preheated oven for 18-20 minutes for muffins or 20-22 minutes for cornbread, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7

Remove from the oven and let cool slightly in the pan for 5 minutes. Then transfer to a wire rack to cool completely or serve warm.

Step 8

Store leftovers in an airtight container at room temperature for up to 3 days. Reheat before serving for best texture and flavor.

Nutrition Facts

Serving size	(852.2g)

Amount per serving	% Daily Value*
Calories	2286.5

Total Fat 66.6g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat g
Cholesterol 515.0mg	0%
Sodium 2784.3mg	0%
Total Carbohydrate 405.1g	0%
Dietary Fiber 11.6g	0%
Total Sugars 198.4g
Protein 32.7g	0%

Vitamin D 202IU	0%
Calcium 395.5mg	0%
Iron 5.3mg	0%
Potassium 718.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 5.6%

Carbs: 68.9%