My husband has been working all weekend, and I know he’s going to be starving and exhausted when he gets home tonight. It’s also cold outside- we skipped the 60s and 70s fall weather and jumped straight to the 30s and 40s- leaving Dax and I cooped up in the house because he’s already got a cold. We’re all in need of some comfort food tonight, and that starts with this Maple Cornbread.
It doesn’t get much more comfort food than corn bread, and the hint of sweetness of the maple syrup in this recipe adds the perfect touch of fall flavor. Using maple syrup in baking is also my favorite way to skip the refined sugar. And, by using a gluten free flour blend, I’m able to keep it gluten free. While my husband and I don’t have Celiac, we both just feel better when we keep our gluten intake to a minimum. I go grain free when I can, but when that’s not possible, one to one gluten free flour blends are a godsend.
This batter can be whipped up in 5 minutes. Start by combining the dry ingredients: gluten free flour, cornmeal, salt, and baking powder.
In a small bowl, whisk together the eggs, milk, maple syrup, and melted butter.
Add the wet ingredients to the dry and stir just until combined. I have made the mistake over mixing cornbread and it leaves you with super chewy bread- so don’t over mix! Pour batter into a greased 8 or 9 inch round cake pan.
Bake in a 425 degree oven for 18-22 minutes. Look for crispy edges and a golden brown top. Those are two signs of a really good cornbread.
Maple Corn Bread
1 cup gluten free flour blend
1 cup cornmeal
1/2 tsp salt
1 tbsp baking powder
1 cup whole milk
1/4 cup pure maple syrup
4 tablespoons butter, melted
1. In large bowl, combine gluten free flour blend, cornmeal, salt, and baking soda.
2. In small bowl, whisk together wet ingredients: eggs, milk, maple syrup, and melted butter.
3. Add the wet ingredients to dry and stir just until combined. Don’t overmix!
4. Bake in 425 degree oven for 18-22 minutes until edges are crispy and top is golden.