Gluten Free Maple Cornbread -

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Gluten Free Maple Cornbread

This gluten-free maple cornbread is tender-crumbed perfection thanks to buttermilk. Naturally sweetened with pure maple syrup!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 199kcal

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.

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.