Maple Syrup Corn Bread

By Addie

Here’s a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. –Roger Hickum of Plymouth, New Hampshire

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/2 cup maple syrup
• 3 tablespoons butter, melted

Details

Adapted from en.petitchef.com

Preparation

Step 1

In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
   
Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.
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REVIEWS:

My husband made this and put a bit of maple syrup on the top just as it was nearly cooked. Very yummy.

Awesome!! Very moist. I substituted 1/2 whole wheat flour and it turned out great!

This is the best corn bread I have ever made. Thanks for the excellent recipe.

Really good! I only used 1/2 t. salt and it turned out fine. I really like maple flavor, so I might add 1/2 teaspoon of maple flavoring next time.

Excellent! I substituted a 1/4 cup of whole wheat flour and the bread was still fluffy and moist. Everyone loved the light maple flavor!