This gluten-free maple cornbread is tender-crumbed perfection. Buttermilk adds a touch of tang, and real maple syrup infuses each bite with natural sweetness. I love it served with an extra drizzle of syrup on top!
In addition to gluten free pumpkin cornbread for Thanksgiving, or a batch of gluten free honey cornbread muffins anytime, please consider this lovely maple cornbread! It's easily made gluten-free with a homemade gluten free flour blend or another gf all-purpose flour, and is wonderful with a bowl of butternut squash soup or pot of vegetarian white chili.
NOT that this cornbread needs anything extra, but I will mention that it's delicious with softened butter and a dollop of blackberry jam or strawberry & rhubarb jam for a bit of a sweet treat. It's not your everyday cornbread, and I LOVE it for that.
My preference is to bake the cornbread batter in a cast-iron pan (pop the pan in the oven while it preheats) - this allows for even baking and a slight buttery crust on the bottom. Of course, it's perfectly fine to bake this recipe in an 8x8-inch regular pan, or try a 9-inch round instead!
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Why I Love This Special Cornbread Recipe
Isn't cornbread one of the best quick breads you can make? No need to deal with yeast, and it doesn't need long to bake, unlike a more involved bread recipe. It lends a rustic touch to any meal, and there are so many variations (like almond flour cornbread) to try. This maple cornbread version is one of my favorites because it's:
- Naturally sweetened. I adore recipes that are sweetened with coconut sugar, maple syrup, or honey. I love how the natural sweetener adds its own unique flavor in addition to a touch of sweetness.
- Easy. Literally 5 mins or less is all that's needed to quickly make the batter.
- Gluten-free, but you'd never know! I love buttermilk in gluten-free recipes (a la my gluten free vanilla buttermilk cake) because it brings gorgeous moisture, something gluten-free bakes always benefit from. This cornbread is not at all dry, and I dare you to tell it's gluten-free.
Ingredients Needed
I've outlined what you need for this cornbread below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Egg - A large or extra-large egg works well.
- Buttermilk - Real buttermilk is wonderful here for an extra-tender crumb! In a pinch, mix 1 tablespoon of vinegar in 1 cup of milk and use it in place of the buttermilk.
- Butter - Salted or unsalted butter is fine.
- Maple syrup - Pure maple syrup adds a touch of delicious, delicate sweetness to this cornbread.
- Cornmeal - I like finely ground cornmeal so it creates a softer, smoother crumb,
- Gluten free flour - Use my homemade gluten free flour blend here, or a 1:1 gluten-free flour blend of your choice. You could also use gluten free oat flour or brown rice flour.
- Baking powder
- Salt - I like fine sea salt, and table salt works fine, too.
Step-by-Step Instructions
Here's an overview in photos of how to make this delicious maple cornbread recipe!
1. Mix the wet ingredients: In a medium bowl, whisk together the buttermilk, egg, and melted butter.
2. Make dry mix: In a large bowl, whisk together the cornmean, flour, baking powder and salt.
3. Combine: Stir the wet ingredients into the dry ingredients.
4. Melt butter in the pan: Add a little butter to a hot cast iron pan, and melt it.
5. Add batter: Carefully pour the batter into the hot pan.
6. Bake: Place the cornbread in a 350°F oven and bake for about 25 minutes.
Baking Tip: Use Fine-Ground Cornmeal
I remember doing an interview after my cookbook was published on what type of cornmeal worked best in different recipes. Then, as now, my preferred choice for most baking recipes is finely ground cornmeal. It performs similarly to flour, and it works seamlessly alongside the gluten free flour in this recipe to create a light and fluffy pan of cornbread.
If you do prefer a bit more texture, you can choose a medium grind cornmeal, and I think it does work nicely in cornbreads. Don't use a coarse grind, like polenta, unless you like a more gritty final bake.
Tips & Recipe Notes
- Use quality maple syrup. This unique cornbread allows the flavor of maple to shine through - so use a real maple syrup rather than a maple-flavored syrup.
- Can I use honey instead of maple syrup? Yes, honey is a good swap for maple syrup if you wish! It will give the cornbread a lighter and sweeter taste.
- Don't overmix the batter. Cornbread's tenderness comes from folding together ingredients rather than vigorously stirring.
- Cook in a cast-iron pan. I love baking cornbread in cast-iron because it creates a lovely little crust on the bottom. You can also bake this in a regular 8 or 9-inch pan.C
- Can I make this cornbread ahead of time? Absolutely. Bake as directed, then place in an airtight container and store it at room temperature for up to 2 days, or wrap in plastic and freeze it for up to 1 month.
- Go dairy-free. Swap the buttermilk for non-dairy yogurt and the butter for non-dairy butter.
- What is the best buttermilk substitute? In the recipe notes I share how to make an easy DIY buttermilk substitution: 1 tablespoon of vinegar mixed into 1 cup of milk. You can also do a mix of ½ cup plain yogurt and ½ cup of milk.
Storage Options
For extra homey comfort, rewarm the cornbread in a low oven or toaster oven before serving. Here's how to store it:
- Counter - Transfer the cooled cornbread to an airtight container and store it on the counter for up to 2 days.
- Fridge - Place the container in the fridge and store it for up to 5 days.
- Freezer - Wrap the cooled cornbread in plastic or place it in a freezer-safe bag and store it in the freezer for up to 2 months. Thaw completely in the fridge before serving.
More Easy Bread Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Maple Cornbread
Ingredients
- 1 large egg
- 1 cup buttermilk
- ⅓ cup unsalted butter melted
- ¼ cup maple syrup
- 1 cup fine ground cornmeal
- 1 cup gluten free flour (120 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350ºF. Line place a cast iron pan in the oven, or grease an 8×8 pan, line it with parchment, and set aside.
- In a large mixing bowl, whisk together the 1 large egg, 1 cup buttermilk, ⅓ cup unsalted butter, and ¼ cup maple syrup.
- In another bowl combine the 1 cup fine ground cornmeal, 1 cup gluten free flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt.
- Pour the the dry mix into the butter-egg mix and gently fold to combine. Carefully remove the cast iron pan from the oven, melt 1 tablespoon of butter into it, then pour in the batter.
- Place in the oven and bake for 25-30 minutes, until a tester inserted into the center comes out clean. Place on a rack to cool, then cut the cornbread directly from the pan.
Notes
- Use quality maple syrup. This unique cornbread allows the flavor of maple to shine through - so use a real maple syrup rather than a maple-flavored syrup.
- Can I use honey instead of maple syrup? Yes, honey is a good swap for maple syrup if you wish! It will give the cornbread a lighter and sweeter taste.
- Don't overmix the batter. Cornbread's tenderness comes from folding together ingredients rather than vigorously stirring.
- Cook in a cast-iron pan. I love baking cornbread in cast-iron because it creates a lovely little crust on the bottom. You can also bake this in a regular 8 or 9-inch pan.C
- Can I make this cornbread ahead of time? Absolutely. Bake as directed, then place in an airtight container and store it at room temperature for up to 2 days, or wrap in plastic and freeze it for up to 1 month.
- Go dairy-free. Swap the buttermilk for non-dairy yogurt and the butter for non-dairy butter.
- What is the best buttermilk substitute? In the recipe notes I share how to make an easy DIY buttermilk substitution: 1 tablespoon of vinegar mixed into 1 cup of milk. You can also do a mix of ½ cup plain yogurt and ½ cup of milk.
I'd love to hear from you! Please leave me a note.