Maple Cornbread (Gluten Free & Dairy Free)
Maple Cornbread – This gently sweet cornbread recipe is the perfect complement to a bowl of chili or a big chopped salad. (Gluten-Free, Dairy-Free)
Between the daily tasks of a job in recipe development, daily homework sessions at the counter over after school snacks, and the 3-meals-a-day routine of feeding a family, I spend a lot of time in the kitchen.
But few things pull me to the kitchen for the pure joy of it than a change in the seasons. The transition from summer to fall is maybe my very favorite. The sweltering Arizona summers finally start (even if it’s just theoretically) to give way to cooler temperatures. I plaster my home in fall leaves and black bat cut-outs, and my playlists subtly shift from bouncy dance tunes to more relaxed songs that make me feel cozy.
Then, of course, there are the recipes. When I cook or bake simply for the joy of it, recipes have a way of taking my mind off things. My focus is drawn to the process of what I’m doing–measuring, leveling, stirring, pouring. I breathe in and out, and, slowly, my house is filled with the smell of comfort, and sweetness, and home.
Comfort, sweetness, and home perfectly describe this maple-glazed cornbread.
WHAT’S IN MAPLE CORNBREAD?
I make my maple cornbread using traditional homemade cornbread ingredients–flour, cornmeal, baking powder, milk, eggs, etc., but with the addition of pure maple syrup in place of the typical sugar or honey. The effect is subtle but just different enough to be special. Here’s a snapshot of the ingredients:
(GLUTEN FREE!) FLOUR. This is a re-make of an old maple cornbread recipe I had on the blog. I’ve updated it with the use of a gluten free measure-for-measure (or 1:1) gluten free baking flour. My two favorites are this one from King Arthur Flour and this one from Bob’s Red Mill.
GLUTEN FREE CORNMEAL. Cornmeal is naturally gluten free, but it’s not always processed in ways that are safe if you have an allergy or intolerance. Look for the “certified gluten free” label for best results. We like this one and this one.
BAKING POWDER, BAKING SODA & SALT. My maple cornbread gets a great puffy rise thanks to this combination, and the salt does a great job rounding out the flavors.
(DAIRY FREE) MILK + BUTTER/GHEE. We make this with unsweetened almond milk, but you can use whatever you drink or works for your diet–soy, rice, dairy, cashew, etc. Then, you’ll use melted butter, dairy-free butter, or ghee, which adds substance and keeps this nice and tender.
PURE MAPLE SYRUP. The deeper, more caramel-y notes of pure maple syrup add something special to this gently sweet cornbread recipe. I love it! (And love it in the glaze on top!) Don’t be tempted to use pancake syrup for this, as the flavor will be SUPER strong and overwhelming. Use the pure stuff.
EGGS. Another key to keeping this light, fluffy, and tender. I haven’t made this egg-free yet, but see the FAQ for my suggestion.
A MAPLE GLAZE FOR THE TOP. Lastly, you’ll brush a little “glaze” of melted butter/ghee + maple syrup on top, which gives a pretty sheen and another subtle layer of flavor. We love it!
WHAT TO SERVE WITH MAPLE CORNBREAD.
Cornbread is one of my kids’ favorite side dishes whenever we have soup or salad. I think this subtly sweet cornbread goes perfectly with a nice chili (especially one with a kick!) or a big salad.
Some of our favorite main dishes to pair with this maple cornbread are:
- Simple Slow Cooker Chili
- Salsa Verde Chicken & Rice Soup
- Fall Chopped Salad
- The BEST EVER Pumpkin Chili
- Fall Cobb Salad
FAQ + TIPS FOR THE BEST MAPLE CORNBREAD:
I’M NOT GLUTEN FREE. CAN I USE REGULAR FLOUR? Yes! This gently sweet cornbread is a re-make of an old recipe. I used to make it using the same amount of white flour.
CAN I MAKE THIS VEGAN (WITHOUT EGGS)? I haven’t made this cornbread egg-free yet, but I’d start with a powdered egg substitute for a job like this, rather than a chia or flax egg, which can add a bit of grit to a cornbread recipe.
CAN I FREEZE CORNBREAD? Yes, you can, though it sometimes dries out a tiny bit upon thawing. You can freeze it whole and unsliced in a freezer-safe zip-top bag, or you can freeze it in slices the same way. It’ll keep in the freezer for about a month.
HOW DO YOU STORE CORNBREAD? For best results, I recommend covering the pan (or transferring to an airtight container/bag) and storing the cornbread in the fridge, where it’ll last 2-3 days.
CAN I DOUBLE THIS MAPLE CORNBREAD TO MAKE A 9×13 PAN? Yes, though I don’t have a baking time for you. You’ll want to start checking it every few minutes once you hit the 20-minute mark.
CAN I MAKE THIS AS CORNBREAD MUFFINS? I think so, but I haven’t tried it yet to double-check. I don’t see any reason why it wouldn’t work. You could likely get about 12 muffins from this recipe.
LOVE CORNBREAD? YOU MIGHT LOVE:
USEFUL FOR THIS RECIPE:
Maple Cornbread (Gluten & Dairy Free–or not!)
- Total Time: 30 minutes
- Yield: 12-16 servings 1x
Description
Maple Cornbread – This gently sweet cornbread recipe is the perfect complement to a bowl of chili or a big chopped salad. Do be sure to use pure maple syrup, not the fakey artificial stuff. It makes all the difference! (Gluten-Free, Dairy-Free–or not!)
Ingredients
FOR THE CORNBREAD:
- 1 cup gluten free 1:1 or measure-for-measure flour (or regular white flour for non-GF)
- 1 cup cornmeal (certified GF as needed)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk (I use unsweetened almond milk)
- 4 Tbsp. pure maple syrup
- 5 Tbsp. butter, vegan butter, or ghee, melted
- 3 eggs
FOR THE MAPLE GLAZE:
- 1 Tbsp. butter, vegan butter, or ghee, melted
- 3 Tbsp. pure maple syrup
Instructions
FOR THE CORNBREAD:
- Preheat the oven to 400 degrees F. Line an 8×8″ or 9×9″ square baking dish with parchment, or grease with butter or spray oil.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- Make a small well in the dry ingredients, then add the wet ingredients. Add milk, syrup, butter/ghee, and eggs.
- Stir or whisk until just combined (a few lumps are just fine).
- Pour batter into your prepared baking dish and gently smooth the surface or shake a bit to settle the batter.
- Bake cornbread at 400 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Brush with glaze while still hot.
FOR THE MAPLE GLAZE:
- While the cornbread is baking, make glaze by melting the butter and syrup in a small saucepan over low heat or melting the butter in the microwave and stirring the syrup into it.
- Stir until the mixture is well combined. When the cornbread is finished baking (and still hot from the oven), brush the glaze over the surface. (It’ll feel like a LOT of glaze, but will absorb into the bread without making it soggy)
- Allow cornbread to cool before slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern
Keywords: sweet cornbread recipe, gluten free cornbread recipe, maple cornbread, dairy free cornbread, gluten free dairy free cornbread, fall cornbread
This sounds fantastic!
Yay! We love your cornbread and the maple butter will just send me into space. Can’t wait to make this. By the way, you are an exceptional person/mama/baker/cook. You brighten our days!
We had this cornbread, along with chili mac, for dinner tonight. It was very good and a nice change from standard cornbread. The bread rose high and was tender, with a mild maple flavor and sweetness. Thanks for the recipe!
EllenL – thank you for the feedback! I’m so glad it turned out for you! We enjoyed it for just the same reasons. Thanks again!
The addition of maple sounds delightful! There is nothing better than good ole cornbread.
★★★★
This sounds like a wonderful recipe for cornbread!
Saw your post on Pinterest. =)
★★★★★
The combo of salad and cornbread has been stuck in my head since seeing both the chopped salad and cornbread recipe. But with my now seven year old triplets birthday, they had to wait until tonight. We all inhaled it! I put my own spin on the salad, but followed the cornbread recipe. We’re having the leftover cornbread for breakfast with some extra maple butter.
Do you think I could substitute honey for the maple syrup?
Anna – Absolutely! 🙂
Love this recipe! The best cornbread yet. I used oat milk and it turned out great.
Cheryl – That’s so great to hear! I’m so glad you liked it! 🙂
Can almond flour be used instead of regular flour ? I would love to try this recipe with almond flour.
Debi – I haven’t tested this with almond flour, but I’d love to know how it goes if you give it a try!
I love this recipe, but with the coming heat I’d like to avoid turning on the oven. Can this be cooked in an air fryer? If so, how much time and at what temperature?
Thanks for your help!
Totally hear you on the summer heat! I don’t own an air fryer, so I’ve never cooked in one before. I’m so sorry!
Made this with your pumpkin chili on the first night it was under 70 degrees out ha! It was incredible!!! Thank you!!!
YAY! I’m so glad you loved it. I can’t *WAIT* for the temps to drop here!
I made this tonight with spicy chili, but substituted almond flour for the all-purpose gluten-free flour. All other ingredients & instructions remained the same. The bread turned out amazing! I can’t get enough. Great job on this recipe and now it’s been verified almond flour works beautifully. Thanks!
★★★★★
Sonya – Thank you so much for taking the time to leave this comment! It’s so nice to know that it works with almond flour, too. I’ll have to try it sometime!
This is still my go to GF corn bread recipe! It’s incredible & a major hit at any event I take it to. Many people are shocked to learn it’s gluten & dairy free!
My favorites to use are Namaste Flour, Bob’s Red Mill Corn Flour (I just prefer the texture or corn meal), Calafia Oat Milk & Natural Grocers brand Plant Based Butter. Thank you for this wonderful recipe!
I’m so glad you love it Jacqueline! Thanks for sharing your favorites!