Maple Cornbread

Fresh corn and maple syrup ensure a tender, moist crumb and provide a subtle sweetness to this easy, gluten-free corn bread.

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12 slices


  • 3 tbsp ground flax seeds
  • 2 cups fine ground cornmeal or corn flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup nondairy or whole milk
  • 1/4 cup grape seed oil
  • 1/4 cup pure maple syrup
  • 1/2 cup fresh corn kernels (or frozen, thawed and drained), divided
  • 1/8 tsp ground paprika


  1. Preheat oven to 425°F. Lightly mist a 9 x 5-inch loaf pan with cooking spray.
  2. In a small bowl, combine flax seeds and 6 tbsp water. Set aside for 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together cornmeal, baking powder and salt. To cornmeal mixture, add flaxseed mixture, milk, oil and maple syrup. Mix until just smooth, but do not over-mix. Fold in 1/4 cup corn. Pour batter into loaf pan. Top with remaining 1/4 cup corn and sprinkle with paprika. Bake for 35 minutes, or until a toothpick comes out clean. Let cool for 15 minutes before slicing.

Nutrition Information

  • Serving Size 1 slice
  • Calories 157
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 150 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g