Maple Cornbread
By JillyMatlin
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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