Gluten-Free Cornbread with Salted Thyme Honey Butter

Cornbread is the perfect addition to a lot of wonderful meals – chilis, soups, chowders, pot roast, ribs or fried chicken to name a few. A lot of southern classics. But paired with this salted thyme honey butter, you actually don’t need anything else. 

I love this cornbread so much because the corn flavor is so strong, almost like a corn tortilla. I contribute this to the fact that there is no traditional wheat flour. Instead, this gluten-free cornbread is made with masa harina and cornmeal. You’re going to want to slather so much of the butter on these. The flaky sea salt paired with honey is the perfect combination of sweet and salty.

Cooking Tips

I don’t actually have many tips for this gluten-free cornbread because it’s pretty straightforward. My only suggestion would be to put the pie dish into the oven as it’s pre-heating. If you have a cast-iron skillet, place it in the oven immediately upon turning the oven on. If you are using a ceramic or stainless steel dish, place it in the oven just a few minutes before pouring the cornbread batter in. The purpose of this is to give the edges a beautiful chewy, golden crust that tastes delicious.

Kitchen Essentials

• A 9 inch pie pan or cast iron skillet or 8×8 inch baking dish
• Mixing bowls and mixing spoons
• Measuring cups and measuring spoons
• A stand mixer with the whisk attachment or hand mixer, for the butter

Substitutions

• Buttermilk: If you don’t have any buttermilk, add 2 tbsp of white vinegar to a small bowl with 2 cups of milk and stir. Allow this to sit for 10 or so minutes, then use in place of buttermilk.
• Fresh thyme: 1 tbsp of fresh thyme can be substituted with 1/2 tsp dried thyme.

How to store cornbread

This cornbread doesn’t last long in my house, so I prefer to store it at room temperature. The consistency is better and I don’t have to worry about it spoiling. If you think it will last more than a few days in your house, I recommend storing both the butter and the cornbread in the fridge where it will last up to a week. The butter will last much longer, up to one to three months.

Gluten-Free Cornbread with Salted Thyme Honey Butter

Recipe by Slow Down Company Course: SidesDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 2 eggs

• 2 tbsp melted butter or extra virgin olive oil

• 1 tbsp honey or pure maple syrup

• 2 cups buttermilk

• 1 cup masa harina

• 3/4 cup cornmeal

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• Salted thyme honey butter

• 1/2 cup unsalted butter, room temperature

• 1/4 cup honey

• 1/4 tsp flaky salt, and more for garnishing

• 1 tbsp fresh thyme leaves, and more for garnishing

Directions

• Preheat oven to 450 F.
  If you’re using a cast iron skillet, place that in the oven. If you’re using a different baking dish, place it in the oven a few minutes before adding the cornbread batter.
• Make the cornbread batter.
  In a mixing bowl, whisk the eggs well, then stir in the melted butter (or oil) and honey (or maple syrup). Whisk in the buttermilk.
  In a separate bowl, whisk together the dry ingredients: masa harina, cornmeal, salt, baking powder and baking soda.
  Add the dry ingredients to the wet ingredients and stir well.
• Bake!
  Carefully remove the hot pan from the oven and grease the pan with more butter or oil. Pour in the batter. Bake for 20 minutes. The top and the edges should be golden brown.
• As the cornbread bakes, make the butter.
  Place the room temperature butter in a mixing bowl and use a stand mixer with the whisk attachment or a hand mixer to whip the butter for about 2 minutes. Then add the honey, fresh thyme, and salt. Whip for another minute. The butter should be nice and airy.
• Enjoy!
  Allow the cornbread to cool completely before spreading the butter over top. Garnish with more thyme and flaky salt. Alternatively, if you want your cornbread warm, you can keep the butter separate and butter each individual piece.

Notes

• The following nutrition label includes using the butter.

Did you make this recipe?

Tag me on Instagram @slowdownco_. I love to see your creations!

Like this recipe?

Follow us @slowdowncompany on Pinterest

Did you make this recipe?

Like us on Facebook