The maple syrup adds just a hint of maple flavor. If you don't have maple syrup on hand, replace it with honey. Be sure to use gluten-free cornmeal as not all brands are safe for those on a gluten-free diet.
For Muffins: Divide batter evenly among 12 paper-lined muffin cups, filling cups about halfway each. Bake until golden brown, about 32 minutes.
- gluten-free non-stick cooking spray
- 1 3/4 ounce (1/2 cup) brown rice flour
- 1.75 ounces (1/2 cup) ground almond flour
- 2.75 ounces (1/2 cup) gluten-free cornmeal
- 1 1/4 ounces (1/4 cup) sweet rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
- 5 1/4 ounces (3/4 cup) granulated sugar
- 4 large eggs
- 2 tablespoons maple syrup
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.
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.
Remove pan from oven and place on wire rack to cool. Store cornbread on counter, covered with plastic wrap, for up to three days.