Hey there everyone, don’t go getting all freaked out because the words gluten-free just appeared in one of my recipes. Focus more on the words cornbread and cake because this lovely Bundt is a sweet honey butter drizzled marriage of those two words. Never, ever, ever, ever will I attempt to switch over to what I like to call the gluten-free crazy side. However, I do truly have a few friends that are actually gluten-intolerant and I would like to experiment with a few new ingredients to see if perhaps I can make my life a bit easier when it comes to feeding them on holidays and at parties. As for those individuals who are just living a gluten-free lifestyle for some insane imagined nutritional reason, well, they can just go fly a kite. I’m not changing my entire way of baking and spending an insane amount of money on specialty products just for those kookooforcocoapuffs.
Here’s the thing ya’ll, these days it’s pretty simple to make baked goods which are gluten-free thanks to all of the new fancy-dancy products which are now readily available at our local markets. They’re pretty much everywhere and quite easy to find. Fair warning though, even though these specialty products are somewhat easy to locate, you need to be prepared to spend an absolute fortune on them. For example, Bob’s Red Mill has a lovely line of gluten-free products that come in rather small packages, with all of the appropriate food warnings posted on their labels. This is great because you know exactly what you’re getting and you can buy it without fear of having it sit around in your pantry for years because it’s only available in what seems like a twenty-pound bag big enough to feed a sow. However, it’s bad because you’re gonna pay five bucks for that itty-bitty bag of glutenless, paleo, or organic specialty ingredient.
As for the cornmeal in this recipe, if you truly are gluten-intolerant, you probably will want to go ahead and purchase another itty-bitty bag of specialty cornmeal while you’re at it as well. Even though cornmeal is not made with ingredients which contain gluten, most companies choose not to label it with a gluten-free label because they cannot guarantee that it does not have trace amounts due to being made in the same facilities which also process products with gluten. Sigh. This looks like it could become some pretty expensive cornbread by the time everything is said and done with. Sorry y’all, if you want no-hassle baked goods which are also gluten-free, then you’re gonna need to be prepared to pay for them. That’s how it works. For those of you who aren’t kookooforcocoapuffs, you can just go ahead and swap in plain ol’ all-purpose flour and save yourself some well-earned money and much-needed pantry storage space.
Ingredients:
Cornbread:
- 1/2 Tablespoon Unsalted Butter
- 1 1/2 Cups Gluten-Free 1-to-1 Baking Flour
- 1/2 Cup Yellow Cornmeal
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Honey
- 2 Eggs
- 3/4 Cup Buttermilk
Sweet Honey Butter Drizzle:
- 1 Tablespoon Butter
- 1 Tablespoon Honey
- 1/4 Cup Powdered Sugar
Directions:
Cornbread:
- Preheat oven to 350 degrees.
- Coat a Bundt pan liberally with 1/2-tablespoon of unsalted butter; set aside.
- In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
- Whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, whisk the eggs and buttermilk together. Add the butter and honey mixture; whisk until well combined.
- Use a spatula to mix the wet ingredients into the dry; mix until just combined.
- Pour the batter into the prepared Bundt pan and bake for 20 to 25 minutes, or until a knife comes out clean.
- Allow the cornbread to cool for 10 minutes before flipping it out onto a platter.
Sweet Honey Butter Drizzle:
- In a small bowl, microwave the 1-tablespoon butter and honey until melted.
- Add the powdered sugar and whisk until smooth.
- Drizzle the sweet honey butter over the Bundt cake before serving.
Suggestions:
- Make sure to use gluten-free 1-to-1 baking flour in this recipe, which has just the right formulated mixture to replace all-purpose flour without any problems.
- If you are worried about your cornmeal possibly containing gluten, make sure to look for one that especially notes that it is indeed gluten-free.
- Warming the honey and the butter in this recipe helps to incorporate them into the cornbread and sweet honey butter drizzle. Each microwave will cook at a different rate, so you may need to adjust the time it takes to melt these two ingredients together.
Improvements:
- Add finely diced jalapeño to the cornbread batter.
- Add 1-teaspoon of hot sauce to the sweet honey butter drizzle.
- Replace the sweet honey butter drizzle with warmed peach, blueberry, or strawberry preserves.
Ingredients:
- 1/2 Tablespoon Unsalted Butter
- 1 1/2 Cups Gluten-Free 1-to-1 Baking Flour
- 1/2 Cup Yellow Cornmeal
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Honey
- 2 Eggs
- 3/4 Cup Buttermilk
- 1 Tablespoon Butter
- 1 Tablespoon Honey
- 1/4 Cup Powdered Sugar
Directions:
- Preheat oven to 350 degrees.
- Coat a Bundt pan liberally with 1/2-tablespoon of unsalted butter; set aside.
- In a small bowl, microwave 2-tablespoons of butter and honey for 30 seconds; set aside.
- Whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, whisk the eggs and buttermilk together. Add the butter and honey mixture; whisk until well combined.
- Use a spatula to mix the wet ingredients into the dry; mix until just combined.
- Pour the batter into the prepared Bundt pan and bake for 20 to 25 minutes, or until a knife comes out clean.
- Allow the cornbread to cool for 10 minutes before flipping it out onto a platter.
- In a small bowl, microwave the 1-tablespoon butter and honey until melted.
- Add the powdered sugar and whisk until smooth.
- Drizzle the sweet honey butter over the Bundt cake before serving.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page. Stacy from Food Lust People Love is our “Gluten-Free Bundt Cakes” themed Bundt Bakers host this month.
Don’t forget to take a peek at all of the Bundts our talented bakers have baked this month:
- Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
- Clementine Almond Bundt from Food Lust People Love
- Coconut Rum Gluten-Free Bundt from Sweet Sensations
- Gluten-Free Sweet Cornbread Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Flourless Carrot Cake from Sneha’s Recipe
- Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
- Gluten Free Holiday Rum Cake from The Queen of Scones
- Gluten-Free Almond-Raspberry Bundt Cake from All That’s Left Are The Crumbs
- Gluten-Free Carrot Bundt Cake from Merce’s Cake
