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Maple Corn Bread

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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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