Honey & Olive Oil Rosemary Cornbread

A delightful gluten-free and dairy-free cornbread with a rich combination of honey and olive oil, accented by fresh rosemary and finished with flaky sea salt. Perfect for any meal!

By @caitlinjesson

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

• 0 olive oil for greasing
• 2 eggs
• 1.33 cups dairy free milk of choice
• 0.5 cup olive oil
• 0.66 cup honey
• 1.33 cups gluten free flour
• 1 cup cornmeal
• 0.75 tsp baking soda
• 0.75 tsp baking powder
• 1 tsp salt
• 2 tsp fresh rosemary finely chopped
• 3 sprigs fresh rosemary for topping
• 0 flaky sea salt to taste
• 0 butter or vegan butter, for serving
• 0 honey for serving

Instructions

1. Preheat your oven to 375°F and grease a loaf pan with olive oil.
2. In a large bowl, combine the eggs, dairy-free milk, olive oil, and honey. Mix thoroughly until combined.
3. Add the gluten-free flour, cornmeal, baking soda, baking powder, salt, and fresh chopped rosemary to the wet mixture. Stir until the batter is smooth and no clumps remain.
4. Pour the batter into the prepared loaf pan and top with rosemary sprigs.
5. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cornbread from the oven and sprinkle with flaky sea salt. Allow it to cool for at least 10 minutes before slicing.
7. Serve the cornbread warm with butter or vegan butter and a drizzle of honey.