There’s cornbread, and then there’s this cornbread — a decadent, cake-like version that feels more like dessert than a side dish. But wait, it gets even better: it’s topped with a rich honey butter swirl that elevates this dish to new heights of flavor. Whether you’re serving it alongside your favorite dinner or enjoying it as a sweet treat on its own, this cornbread is sure to impress!

Gluten-Free & Dairy-Free

GOIN’ OUT WEST

I’m gonna drive all night, get some speedI’m gonna wait for the sun to shine down on meI cut a hole in my roof, the shape of a heartAnd I’m goin’ out west where they appreciate me
– Tom Waits

Cornbread with a Honey Butter Swirl

GOIN' OUT WEST

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 30

Course Breakfast, Dessert, Side Dish

Servings 12

Ingredients

Dry Ingredients:

2 1/2 cups Cornmeal
1 tablespoon Baking Powder
1 teaspoon Salt
1 1/4 teaspoon Baking Soda
2/3 cup Sugar

Wet Ingredients (Mixer Bowl):

5 Eggs
2/3 cup Extra Light Olive Oil or Vegetable Oil
2 1/2 cups Organic Soy Yogurt See notes for substitutions
2 1/2 cups Creamed Corn

Honey Butter Swirl:

1 3/4 cup Earth Balance See notes for substitutions
1/2 cup Raw Honey

Instructions

Prepare the Pan: Grease your baking pan or muffin tins generously. This recipe can be made in any shape you prefer—jumbo muffins, mini muffins, or a loaf. Just be sure to grease well!
Mix Dry Ingredients: In a large bowl, combine the cornmeal, baking powder, salt, baking soda, and sugar. Sift together to ensure even distribution.
Whisk Wet Ingredients: In a mixer bowl, beat the eggs, olive oil, and soy yogurt together until smooth. Add in the creamed corn and continue mixing until fully incorporated.
Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients into the wet mixture, stirring gently until fully combined. The batter should be thick and smooth, with a slight texture from the cornmeal.
Bake the Cornbread: Preheat your oven to 375°F (Convection Bake setting). Bake for about 10 minutes, then reduce the temperature to 325°F and bake for an additional 15–20 minutes, or until a toothpick comes out clean from the center. Alternatively, you can bake at a consistent 350°F for about 30–40 minutes, depending on your oven.
Make the Honey Butter: While the cornbread is baking, prepare the honey butter swirl. In a bowl, beat together the Earth Balance (or your dairy-free butter) and raw honey until light and fluffy. You can use a hand mixer for a smoother consistency.
Serve the Cornbread: Once baked, let the cornbread cool slightly before serving. For an extra touch of deliciousness, pipe or spread the honey butter generously on top. If you made a loaf, slice and grill each side lightly for a crispy, golden edge before adding the honey butter to melt in-to the warm bread.

Notes

Tips & Variations:

Of course you can swap out the dairy-free ingredients with full on dairy! Replace the Earth Balance with real Butter, and replace the Dairy Free Yogurt with Sour Cream or any Yogurt!
Serving Suggestions: This cornbread is perfect as a side dish for chili, soups, or BBQ, but it also makes a sweet treat for breakfast or dessert.
For a Grilled Twist: If you baked your cornbread in a loaf pan, slice it and grill it lightly on both sides for a crispy, caramelized edge. The honey butter will melt beautifully into the warm bread, creating a melt-in-your-mouth experience.
This recipe makes a LOT because it never lasts long in our house and is perfect for gatherings. Cut the recipe in half if you desire.
Makes 12 Jumbo Muffins (or more), or two big loaf pans.

Enjoy the Comfort of Homemade Cornbread with a Sweet Honey Butter Swirl!

This recipe brings together the perfect balance of savory and sweet, all while being gluten-free and dairy-free. Whether you’re serving it at a family dinner or sharing it with friends at a gathering, this cornbread will be the star of the show. Pair it with your favorite tunes and enjoy the sweet aromas filling your kitchen!

Keyword Dairy Free, Gluten Free, Muffins