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Maple Cornbread (Gluten Free & Dairy Free)

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September 11, 2019 | 19 Comments |This post contains affiliate links.

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)

Subtly Sweet Maple Cornbread from One Lovely Life

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.

Maple Cornbread from One Lovely Life Maple Cornbread with Maple Butter Glaze from One Lovely Life

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!

Gluten & Dairy Free Maple Cornbread from One Lovely Life Light, fluffy Maple Cornbread from One Lovely Life

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

Squares of Maple Cornbread from One Lovely Life Light, fluffy, sweet Maple Cornbread from One Lovely Life

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:

  • Chili & Cornbread Pot Pie
  • Simple Slow Cooker Chili
  • Pumpkin Cornbread Muffins
  • Pumpkin Taco Soup

USEFUL FOR THIS RECIPE:

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Subtly Sweet Maple Cornbread from One Lovely Life

Maple Cornbread (Gluten & Dairy Free–or not!)


★★★★★

4.7 from 3 reviews

  • Author: Emily from One Lovely Life
  • Total Time: 30 minutes
  • Yield: 12-16 servings 1x
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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

Scale

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:

  1. 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.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  3. Make a small well in the dry ingredients, then add the wet ingredients. Add milk, syrup, butter/ghee, and eggs.
  4. Stir or whisk until just combined (a few lumps are just fine).
  5. Pour batter into your prepared baking dish and gently smooth the surface or shake a bit to settle the batter.
  6. 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:

  1. 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.
  2. 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)
  3. 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

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

Subtly Sweet Maple Cornbread from One Lovely Life Light, fluffy Maple Cornbread from One Lovely Life

Filed Under: Breads, Dairy Free, Gluten Free, vegetables & sides

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Comments

  1. Monique @ Ambitious Kitchen

    October 10, 2012 at 6:14 am

    This sounds fantastic!

    Reply
  2. [email protected]

    October 10, 2012 at 7:52 am

    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!

    Reply
  3. EllenL

    October 12, 2012 at 5:33 pm

    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!

    Reply
    • emily

      October 12, 2012 at 8:24 pm

      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!

      Reply
  4. Jocelyn

    October 15, 2012 at 7:58 am

    The addition of maple sounds delightful! There is nothing better than good ole cornbread.

    ★★★★

    Reply
  5. Melissa B

    October 16, 2012 at 7:38 am

    This sounds like a wonderful recipe for cornbread!
    Saw your post on Pinterest. =)

    ★★★★★

    Reply
  6. Melanie S

    October 16, 2012 at 4:51 pm

    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.

    Reply
  7. Anna

    September 11, 2019 at 11:57 am

    Do you think I could substitute honey for the maple syrup?

    Reply
    • Emily

      September 13, 2019 at 5:25 am

      Anna – Absolutely! 🙂

      Reply
  8. Cheryl

    December 24, 2019 at 4:12 pm

    Love this recipe! The best cornbread yet. I used oat milk and it turned out great.

    Reply
    • Emily

      December 25, 2019 at 1:49 pm

      Cheryl – That’s so great to hear! I’m so glad you liked it! 🙂

      Reply
  9. Debi

    January 27, 2020 at 7:46 am

    Can almond flour be used instead of regular flour ? I would love to try this recipe with almond flour.

    Reply
    • Emily

      January 28, 2020 at 4:24 pm

      Debi – I haven’t tested this with almond flour, but I’d love to know how it goes if you give it a try!

      Reply
  10. Jessica

    May 23, 2020 at 1:52 pm

    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!

    Reply
    • Emily

      May 23, 2020 at 3:49 pm

      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!

      Reply
  11. Abby

    September 10, 2020 at 6:23 pm

    Made this with your pumpkin chili on the first night it was under 70 degrees out ha! It was incredible!!! Thank you!!!

    Reply
    • Emily

      September 11, 2020 at 8:29 am

      YAY! I’m so glad you loved it. I can’t *WAIT* for the temps to drop here!

      Reply
  12. Sonya

    September 11, 2020 at 4:32 pm

    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!

    ★★★★★

    Reply
    • Emily

      September 12, 2020 at 12:42 pm

      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!

      Reply

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about emily

Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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