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:
- 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