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Gluten-free maple cornbread on a white plate.

Gluten-Free Maple Cornbread

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author GlutenFreeBaking.com


  • gluten-free non-stick cooking spray
  • 1/2 cup brown rice flour (2 1/2 ounces; 70 grams)
  • 1/2 cup ground almond flour (2 ounces; 56 grams)
  • 1/2 cup gluten-free cornmeal (2 1/2 ounces; 70 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon xanthan gum
  • 1 1/2 sticks unsalted butter, at room temperature (3/4 cup; 6 ounces; 170 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 170 grams)
  • 4 large eggs (about 7 ounces; 200 grams, out of shell)
  • 2 tablespoons maple syrup (1 1/3 ounces; 36 grams)


  1. Preheat oven to 350 °F. Grease 8x8x2-inch pan with non-stick cooking spray. Set aside. In small bowl, whisk together brown rice flour, almond flour, cornmeal, sweet rice flour, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, combine butter and granulated sugar. Cream, on medium-high speed, until butter is light and almost white, about two minutes. Add eggs, one at time, scraping down the bowl between each addition. Allow butter-sugar mixture to fully incorporate each egg before adding the next.
  2. Add whisked dry ingredients and maple syrup. Mix until thick batter forms. Spread batter evenly into prepared pan. Bake until cornbread is golden brown and set. Cake tester inserted into the center of the cake should come out clean, about 40 minutes.
  3. Remove pan from oven and place on wire rack to cool. Store cornbread on counter, covered with plastic wrap, for up to three days.