What is it about cornbread that makes it so impossible to describe? The texture? Flavour? Crumbs? Tradition? It’s not a cake, not a roll, not a muffin, and definitely not a bread. It’s just CORNBREAD. No more, and no less. And impossible to describe.
While searching for a gluten free cornbread recipe, I ignored/avoided any recipe with creamed corn, or even frozen corn. Something about having those small chunks in what is already an odd texture just grosses me out. Cornbread has to have the perfect blend of moistness and crumbliness. Enough salt and sweet. And definitely enough for me to have a second (or third!) helping.
Then there has to be the perfect accompaniament for the cornbread. Spun honey is good. Butter is good. But maple butter is GREAT. Even though it’s not true “maple butter”, which has only one ingredient – maple syrup, concentrated and whipped – this butter/maple blend packs amazing taste and creaminess.
It is my decision to make the cornbread not only gluten free, but also dairy free. (Of course, butter isn’t dairy free, so opt for honey or maple syrup as your topping if that’s what you need.) Using this gluten free flour blend makes measuring quick and easy, just make sure you stir the flour around before measuring, as it settles pretty substantially. I also choose to use psyllium husk powder instead of xanthan gum. A little more fiber, a lot less tummy ache.
Gluten Free Cornbread with Maple Butter
- Total Time: 40 minutes
- Yield: 12 1x
Description
Sweet, salty, moist, crumbly — this is the perfect cornbread
Ingredients
- 1 cup coconut milk, room temperature
- 2 eggs, room temperature
- 1/3 cup coconut oil, melted
- 1 1/4 cup gluten free flour blend
- 1 cup gluten free corn meal
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp psyllium husk powder
- 1 tsp salt
- 1 Tbsp turbinado (raw) sugar
- For the maple butter:
- 4 Tbsp butter, softened
- 3 Tbsp real maple syrup
- 1 tsp apple pie spice
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer, wisk together the milk and eggs, then slowly pour in the coconut oil, mixing until well-combined
- In a separate bowl, combine all the dry ingredients, then add to the mixer bowl 1/4 cup at a time
- Mix until it resembles a grainy cake batter, then pour into a greased round cake pan
- Bake at 350 degrees for 20 minutes
- Remove from oven, sprinkle with trubinado sugar, then return to the oven for another 10 minutes, or until the edges just begin to turn golden brown
- To make the maple butter:
- Using a rubber spatula, mix the butter and apple pie spice until soft and smooth, then add the maple syrup and mix well
- Prep Time: 10 minutes
- Cook Time: 30 minutes
