This cornbread is gluten-free but doesn't sacrifice texture or flavor. Also, if you enjoy cornbread that's not overly sweet but yields the perfect delicate crumb, then you will love adding this recipe alongside your bowl of chili or as a side on your Thanksgiving table.
New to gluten-free baking? Cornbread is a great starting point. Corn is naturally gluten-free, and cornmeal is pretty easy to work with. Plus, cornbread is less finicky than other gluten-free baked goods.
Ingredients for Your Gluten-Free Cornbread
Cornmeal
When selecting cornmeal, you'll find both yellow and white varieties. While cornmeal offers a distinct texture and flavor, corn flour is better suited for thickening. For this recipe, we'll use medium-grind cornmeal to achieve the perfect balance of taste and texture.
Gluten-Free Flour
I used King Arthur's gluten-free flour. It's a great flour blend. Whichever one you choose, look for an all-purpose gluten-free flour blend that can be used for various recipes.
Butter
Use unsalted butter. This ingredient will help moisten the cornbread + make it taste great.
Milk
Using whole milk is important in this recipe because it will add moisture, and fat, be a binding agent, and contribute to the flavor.
Eggs
Use large eggs.
Apple cider Vinegar
Apple cider vinegar will react with the baking soda making the perfect crumb and rise.
Maple Syrup
This natural sugar will be added to the batter and brushed onto the cornbread once baked.
You'll also need sea salt and baking soda.
Instructions for Making Gluten-Free Cornbread
Making cornbread at home is easy and you can find the full recipe below. Prepare the wet and dry ingredients in separate bowls. Combine the wet ingredients with the dry to get a thick batter. Place it aside for a few minutes on the countertop while you preheat the oven.
Make sure to grease your 9x9 baking dish generously with butter. This will add more flavor to the cornbread and help it come out of the pan more easily. Pour the batter into the greased pan and bake it until golden.
Brush pure maple syrup and a pinch of flake salt while it's hot. Leave the cornbread on the countertop to cool down before slicing and serving.
How to Serve Cornbread
Serve the cornbread in 16 pieces, arranged on a large platter. For a decorative touch, place small butter squares on top or offer sliced butter chips on the side.
To enjoy, drizzle maple syrup over the butter chips and use a knife to scoop and spread the maple butter onto your serving.
This cornbread makes the perfect side dish. Serve it among other American classics like slow-cooker meats, roasted chicken, stews, and a side salad.
Leftover Cornbread?
Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap or aluminum foil and place them in a freezer bag. Frozen cornbread can last for up to 3 months.
More Crave-Worthy Recipes Sides to Try
- Sweet and Tangy Cabbage and Green Apple Coleslaw
- Spinach Salad with Apple and Blue Cheese
- Red Cabbage Salad with Greek Dressing
- Tahini Sauce with Herbs
- Marinated Cauliflower Salad
Let me know how your cornbread turns out in the comments!
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Gluten-Free Maple Butter Cornbread Recipe
- Total Time: 40 minutes
- Yield: 16 Servings 1x
Description
Gluten-free cornbread recipe that doesn't compromise on texture or flavor. Perfect as a side dish for Thanksgiving or alongside a bowl of chili.
Ingredients
- 1 ½ cups gluten-free 1-to-1 baking flour
- 1 ¼ cups gluten-free medium grind cornmeal
- 1 ½ teaspoons sea salt
- 2 teaspoons baking soda
- ⅓ cup melted unsalted butter (+ more for greasing the pan)
- 1 ¼ cup whole milk
- 4 tablespoons pure maple syrup (+ more for brushing onto cornbread once baked)
- 2 large eggs
- 1 tablespoon apple cider vinegar
- flake salt for garnish (optional)
Instructions
- In a large mixing bowl, combine the gluten-free baking flour, cornmeal, sea salt, and baking soda. Whisk the ingredients together to ensure even distribution.
- Melt the butter in a microwave-safe bowl for 30 seconds to 1 minute. Then, transfer the melted butter to a mixing bowl. Add the milk, maple syrup, eggs, and vinegar. Whisk the mixture to break up the eggs and combine everything.
- Combine the wet ingredients with the dry. Mix and fold until a thick batter forms. Set the bowl aside on the countertop for 15 minutes. Meanwhile, preheat the oven to 375°F.
- Transfer the batter to a greased (with butter) 9x9 baking dish. Bake for 25 minutes or until a toothpick inserted comes out clean.
- Brush maple syrup over the cornbread while hot. Sprinkle with a pinch of flake sea salt. Once cool, cut the cornbread into 16 squares.
- Serve with butter chips and maple syrup on the side.
Notes
This recipe is adapted from Bob's Red Mill.
- Prep Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Stacy says
Came out great! I used buttermilk instead of milk. It came out very moist. Thank you for the recipe.