Maple Corn Bread
By Kmac_4
Ingredients
- 3/4 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
- 3/4 C pure maple syrup
Details
Preparation
Step 1
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.
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