I love cornbread. This maple cornbread will be my third cornbread related recipe on my site and I’m sure it won’t be the last. We were recently in New England and, well, being a foodie, I must buy local goods. That included maple syrup. Real, pure maple syrup. So, when we got home, the first thing I made with the maple syrup was this maple cornbread. Well, I didn’t make it, my boys did. It really makes me happy they want to help in the kitchen. They did a pretty good job too! It was delicious and drizzling a slice with a little maple syrup put it over the top.
Serve this sweeter cornbread with your favorite chili, soup, stew or chowder. We like to serve it with any southern style meal including fried chicken.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup maple syrup
- ¼ cup melted butter
- 2 large eggs
- Preheat oven to 425 degrees F. Lightly grease or oil an 8 x 8-inch square pan or 9-inch round baking pan.
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder and salt until combined. In a small bowl, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.
- Pour the batter into prepared pan and bake for 20 to 25 minutes, until lightly browned and a cake tester comes out clean. Remove from the oven and serve warm with butter and a drizzle of maple syrup.
Recipe adapted from King Arthur Flour