Maple Corn Bread

Maple Corn Bread
Con Poulos
Moist, fluffy corn bread gets its sweetness from pure maple syrup.

Get the recipe.
Serves 16
preparation
15
minutes
cooking
70
minutes

Ingredients

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

 

Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 289
  • 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
What does this mean? See Nutrition 101.