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Gluten-Free Maple Butter Cornbread Recipe

Gluten Free Cornbread Recipe
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5 from 2 reviews

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

Units Scale
  • 1 1/2 cups gluten-free 1-to-1 baking flour
  • 1 1/4 cups gluten-free medium grind cornmeal
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons baking soda
  • 1/3 cup melted unsalted butter (+ more for greasing the pan)
  • 1 1/4 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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the batter to a greased (with butter) 9x9 baking dish. Bake for 25 minutes or until a toothpick inserted comes out clean.
  5. Brush maple syrup over the cornbread while hot. Sprinkle with a pinch of flake sea salt. Once cool, cut the cornbread into 16 squares.
  6. Serve with butter chips and maple syrup on the side.

Notes

This recipe is adapted from Bob's Red Mill.

Find it online: https://crave-worthy.com/gluten-free-maple-butter-cornbread/