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Maple Cornbread

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Ingredients

  • 2 cups flour
  • 2 cups corn­meal
  • 2 Tbsp bak­ing pow­der
  • 1 tsp bak­ing soda
  • 1 tsp salt
  • 2 cups milk
  • 4 eggs
  • 1 cup apple­sauce
  • 1/2 + 1/4 cup maple syrup
  • 1/2 cup but­ter, melted

Details

Preparation

Step 1

Pre­heat oven to 425 degrees.

In a medium bowl, mix together the dry ingredients.

In another bowl, whisk the milk, eggs, apple­sauce, 1/2 cup of maple syrup and the but­ter. Give it a really good mix. Pour the liq­uid mix­ture over the dry and com­bine. Don't over mix it! It will be the con­sis­tency of a thick pan­cake batter.

Lightly but­ter a 9 x 13 inch bak­ing pan. Pour the bat­ter in and use a spoon or spat­ula to smooth it out to the edges.

Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A tooth­pick inserted should come out clean. Allow the corn­bread to cool a bit. Take a tooth pick or skewer an poke holes all over the top — maybe 10 or 12 lit­tle holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pas­try brush or just spread it around with the back of a spoon. The maple will sink into the lit­tle holes.

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