Gluten-Free Maple Cornbread

This cozy maple cornbread recipe is good enough to eat on its own, but it’s the perfect side dish for soup, chili, salad, and more. It’s thick, fluffy, and just sweet enough.

Gather Your Ingredients

I make my maple cornbread recipe using traditional 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 (it’s that little bit of a maple kick!). Here’s what you’ll need for this easy recipe:

How To Make Gluten-Free Maple Cornbread, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. PREHEAT & PREP. To start, preheat the oven to 350 degrees F. and line a ceramic or glass 9×9 baking pan with parchment paper.
2. COMBINE DRY INGREDIENTS. In a large bowl, combine gluten-free flour, gluten-free cornmeal, baking powder, baking soda & salt. Whisk until evenly blended.
3. ADD THE WET INGREDIENTS. Make a small well in the center of the dry ingredients, then add the milk, maple syrup, melted butter, and eggs. Stir or whisk until just combined. (A few lumps are fine!)
4. BAKE. Pour cornbread batter into your prepared pan and gently smooth the surface or shake the pan a bit to settle the batter into an even layer. Bake 15-20 minutes, or until a toothpick inserted in the center of the pan comes out clean with just a few moist crumbs. Brush with glaze while the cornbread is still hot.
5. WHILE THE CORNBREAD BAKES, MAKE THE GLAZE. In a small bowl, whisk melted butter with maple syrup. Brush glaze over the top of the cornbread when it’s hot from the oven. (It’ll feel like a LOT of glaze, but it will absorb into the bread without making it soggy!)
6. SERVE & STORE. Allow the cornbread to cool at least 15-20 minutes on a wire rack before slicing, for best results. Store leftover cornbread in an airtight container at room temperature 1-2 days, or in the fridge 2-3 days.

FAQ + Tips And Tricks For The Best Maple Cornbread

YOUR PAN MATTERS. The material of your baking dish will impact how long the cornbread takes and how much it browns. I usually use a ceramic or glass pan for a gentle, even bake here. If you use a metal pan, it’ll brown more and cook through faster. (This is especially true for dark metal pans!) We haven’t baked this in a cast iron skillet yet.

CAN I MAKE THIS VEGAN (WITHOUT EGGS)? I haven’t made this sweet maple cornbread egg-free or vegan yet, but I’d start with a powdered egg substitute (like Ener-G or Bob’s Red Mill Egg Replacer) for a job like this, rather than a chia or flax egg, which can add a bit of grit to a cornbread recipe. Then, use dairy-free milk and vegan butter!

TIPS FOR STORING LEFTOVER GLUTEN-FREE CORNBREAD. For best results, I recommend covering the pan with plastic wrap or aluminum foil (or transferring to an airtight container/bag) and storing the cornbread in the fridge, where it’ll last 2-3 days. Or, you can freeze it whole or cut into slices in a freezer-safe zip-top bag for up to 1 month. 

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. Or, you can get 10-12 gluten-free cornbread muffins from this recipe!

More Gluten-Free Bread Recipes To Try

Gluten-Free Pumpkin Cornbread Muffins

Gluten-Free Focaccia

Classic Gluten-Free Cornbread

Easy Gluten-Free Garlic Bread

Gluten-Free Maple Cornbread

4.75 from 4 votes

Emily from One Lovely Life

This cozy maple cornbread recipe is the perfect side dish for soup, chili, salad, and more. It's thick, fluffy, and just sweet enough!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Print Pin Rate

Servings: 9 -16 servings

Calories: 184kcal

Ingredients

FOR THE CORNBREAD:

• 1 cup Gluten-Free Measure For Measure Flour*
• 1 cup Gluten-Free Yellow Cornmeal
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 1 cup Milk (I use unsweetened almond milk!)
• 4 Tablespoons Pure Maple Syrup
• 5 Tablespoons Butter (Or Vegan Butter)
• 3 Large Eggs

FOR THE MAPLE GLAZE:

• 1 Tablespoon Butter, Melted (or Vegan Butter)
• 3 Tablespoons Pure Maple Syrup

Instructions

• PREHEAT & PREP. To start, preheat the oven to 350 degrees F. and line a ceramic or glass 9×9 baking pan with parchment paper.
• COMBINE DRY INGREDIENTS. In a large bowl, combine gluten-free flour, gluten-free cornmeal, baking powder, baking soda & salt. Whisk until evenly blended.
• ADD THE WET INGREDIENTS. Make a small well in the center of the dry ingredients, then add the milk, maple syrup, melted butter, and eggs. Stir or whisk until just combined. (A few lumps are fine!)
• BAKE. Pour cornbread batter into your prepared pan and gently smooth the surface or shake the pan a bit to settle the batter into an even layer. Bake 15-20 minutes, or until a toothpick inserted in the center of the pan comes out clean with just a few moist crumbs. Brush with glaze while the cornbread is still hot.
• WHILE THE CORNBREAD BAKES, MAKE THE GLAZE. In a small bowl, whisk melted butter with maple syrup. Brush glaze over the top of the cornbread when it’s hot from the oven. (It’ll feel like a LOT of glaze, but it will absorb into the bread without making it soggy!)
• SERVE & STORE. Allow the cornbread to cool at least 15-20 minutes on a wire rack before slicing, for best results. Store leftover cornbread in an airtight container at room temperature 1-2 days, or in the fridge 2-3 days.

Notes

• GLUTEN-FREE FLOUR. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for this gluten-free cornbread. If you use another 1:1 gluten-free flour blend (like Bob’s Red Mill!), make sure it contains xanthan gum, or the texture won’t turn out properly.
• 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. Yellow cornmeal only, please!
• YOUR PAN MATTERS. The material of your baking dish will impact how long the cornbread takes and how much it browns. I usually use a ceramic or glass pan for a gentle, even bake here. If you use a metal pan, it’ll brown more and cook through faster. (This is especially true for dark metal pans!) We haven’t baked this in a cast iron skillet yet.
• TIPS FOR STORING LEFTOVER GLUTEN-FREE CORNBREAD. For best results, I recommend covering the pan with plastic wrap or aluminum foil (or transferring to an airtight container/bag) and storing the cornbread in the fridge, where it’ll last 2-3 days. Or, you can freeze it whole or cut into slices in a freezer-safe zip-top bag for up to 1 month. 

Video

Course: Bread, Side Dish

Cuisine: American, Southern

Keyword: dairy free cornbread, fall cornbread, gluten free cornbread recipe, gluten free dairy free cornbread, maple cornbread, sweet cornbread recipe

Nutrition

Serving: 1Slice (1/12 recipe) | Calories: 184kcal | Carbohydrates: 61.8g | Protein: 3.3g | Fat: 7.6g | Saturated Fat: 4g | Cholesterol: 61.8mg | Sodium: 193.2mg | Potassium: 255.8mg | Fiber: 1.1g | Sugar: 7.2g | Calcium: 136.5mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/maple-cornbread/

Recipe originally shared Sept 2019. Updated with improved recipe notes, step by step photos and video and republished Oct 2026.