Maple Corn Bread

Maple Corn Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    C unsalted butter, melted and cooled, plus more for the pan

  • 2

    C flour, spooned and leveled

  • 2

    C cornmeal

  • 2

    T baking powder

  • 1

    teaspoon baking soda

  • 1

    t kosher salt

  • 2

    C whole milk

  • 4

    large eggs

  • ¾

    C pure maple syrup

Directions

Heat oven to 425. Butter a 9 x 13 baking pan. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Make a well in the center of the flour mixture and ad the milk, eggs 1/2 C of the maple syrup and 1/2 C of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Meanwhile, in a small bowl, combine the remaining 1/4 C of butter and 1/4 C of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces. To make ahead: The corn bread can be made up to 1 day in advance; keep at room temp, tightly wrapped.


Nutrition

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