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A pan of gluten-free maple cornbread brushed with maple butter

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
Cook Time: 20 minutes
Total Time: 30 minutes
Print Pin
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 9x9 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/