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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
Soul Satisfying Cornbread with a 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!
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 Olive Oil
- 2 1/2 cups Organic Dairy Free Yogurt or any other yogurt, or sour cream
- 2 1/2 cups Creamed Corn
Honey Butter Swirl:
- 1 3/4 cup Earth Balance or preferred dairy-free butter, or real butter
- 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:
- 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.
Tried this recipe?Let us know how it was!
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