Maple Cornbread Loaf

Posted in Baked Goodies

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Maple Cornbread Loaf
Recipe type: Bread
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Easy peasy cornbread with the added hint of sweetness of Maple Syrup. Everything is mixed in one single bowl so you don't even end up having a whole lot of mess.
  • ¾ Cup + 1 Tbsp Plain Yogurt
  • 3 Eggs
  • 2 Tbsp Maple Syrup
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Cup + 2 Tbsp Cornmeal
  • 3 Tbsp Vegetable Oil
  1. Preheat oven to 400F (200C)
  2. Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
  3. In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
  4. Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
  5. Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean

Maple Cornbread with cinnamon and brown sugar butter