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Honey and Buttermilk Gluten-Free Cornbread


  • 1 cup Gluten-Free Bisquick
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg room temperature
  • 1/4 cup honey
  • 1/4 cup applesauce
  • 3 tbsp unsalted butter melted and cooled
  • 1 1/2 cups buttermilk
  • 1 cup yellow corn kernels fresh, or thawed and drained if from frozen
  • 1 tbsp cold butter for the top of the cornbread before it cooks


  • Pre-heat oven to 375 F. Coat a 8x8 dish or a pie dish with non-stick cooking spray.
  • In a small bowl, melt the butter. Set aside to cool until the butter is slightly warm, not piping hot.
  • In a large mixing bowl, whisk together the dry ingredients.
  • In a separate mixing bowl, whisk together the egg, honey, and applesauce. Add the melted butter until well combined. Finally, add the buttermilk and whisk again to combine.
  • Make a large well in the center of the dry ingredients. Pour the wet ingredients into the well. Begin whisking in circular motions, pulling in the dry ingredients to the wet ingredients slowly until all ingredients are combined.
  • Fold in the corn kernels. Pour the cornmeal batter into the oiled dish. Slice the tablespoon of cold butter into six pieces and arrange around the top of the cornbread.
  • Bake at 375 F for 25-30 minutes until a toothpick in the center comes out clean and the top is golden brown and firm to the touch.
  • Slice and serve - it's best served warm!