Maple Cornbread

By Addie

This cornbread has the best flavor when you use fresh ground or at least stone ground corn. However, it is still very tasty when you only have yellow cornmeal (as I did).

Ingredients

• 1 cup (4 ounces) all-purpose flour
• 1 cup stone ground or yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (8 ounces) whole milk
• 1/4 cup (2 3/4 ounces) maple syrup
• 6 tablespoons butter, melted
• 2 large eggs, lightly beaten

Details

Adapted from cookingforseven.com

Preparation

Step 1

1) Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.

2) In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.

3) Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.

Makes 9 servings