Maple Corn Bread

Photo by Con Poulos
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  • Serves 16
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.