Gluten-Free Cornbread


When hosting a party, it’s clearly obvious food is the main reason why humans have gathered together. If someone is vegan, gluten or lactose intolerant they don’t deserve to miss out on being a part of the gobblers. This in between sponge cake/biscuit is the perfect way to keep gluten intolerant friends happy, especially if you make the wise decision of stuffing it full of whipped cream and strawberries.



Speaking of friends and food, I am so wonderfully lucky to have the amazing friends that I do. They all know me so well, if they bring me an ingredient I will always make recipes with it…usually something delicious for the gift giver….

That is exactly what the above image is, a maple sugar cube! A gift received that has been sitting in my cupboard waiting for the absolutely perfect recipe to rejoice in. It’s called Ninutik “Cube 57” and is simply a crafted cube of maple sugar that can be grated, cut, or melted to become a part of any recipe. I used it in the actual cornbread and grated some on top of the plated dessert. If you don’t have a maple cube you can use brown sugar instead!



Thanks to everyone that’s a part of my life large or small, you mean the world to me and I look forward to baking something for you very soon!

Much Love,

Anna oxoxoxo




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4 Responses to Gluten-Free Cornbread

  1. CakePants says:

    Gorgeous! I love the simple rusticity of the cornbread as a dessert (or part of a dessert). I will definitely keep this recipe in mind – I’m having some friends over for dinner soon (one of whom is gluten intolerant), and the only gluten-free dessert I have in my repertoire is a heavier, winter-y one. Thanks for sharing your recipe!

    • Thanks for your lovely comment! Simple is always best, you can always bake this in a loaf pan or 8″ cake pan and serve it that way too! Hope you have a wonderful day :) xoxo

      • CakePants says:

        I made these last night for a small dinner party, and they were delicious! We scarfed down nearly the entire recipe! I did have some trouble getting them out of the muffin tins (I greased and floured them), though, so next time I’ll try either muffin liners or an 8×8, like you mentioned. Such a nice and light dessert!

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