Maple Corn Bread

maple-corn-bread
Photo by Con Poulos
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  • Serves 16
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 289 calories
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 80 mg
    • Sodium 439 mg
    • Protein 6 g
    • Carbohydrate 40 g
    • Sugar 11 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 94 mg

Heat oven to 425° F. Butter a 9-by-13-inch baking pan.In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ 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 and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces. 

Ingredients

  1. Check 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
  2. Check 2 cups all-purpose flour, spooned and leveled
  3. Check 2 cups cornmeal
  4. Check 2 tablespoons baking powder
  5. Check 1 teaspoon baking soda
  6. Check 1 teaspoon kosher salt
  7. Check 2 cups whole milk
  8. Check 4 large eggs
  9. Check 3/4 cup pure maple syrup

Directions

  1. Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.