Maple Cornbread

By tjm01

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled, plus more for the pan
• 2 cups all-purpose flour, spooned & leveled
• 2 cups cornmeal
• 2 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2 cups whole milk
• 4 large eggs
• 3/4 cup pure maple syrup

Preparation

Step 1

Heat oven to 425 degrees. Butter a 9x13" baking pan.
In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda & salt. Make a well in the center of the flour mixture and add the milk, eggs, 1/2 cup of the maple syrup & 1/2 cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
Transfer the batter to the prepared pan & bake until a toothpick inserted in the center comes out clean, 20-25 minutes.
Meanwhile in a small bowl, combine the remaining 1/4 cup of butter and 1/4 cup maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.