Maple Corn Bread
Serves 16|
Hands-On Time:
15m
|
Total Time:
1hr
10m
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
- 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.
Nutritional Information
- Per Serving
- Calories 289
- Fat 12g
- Sat Fat 7g
- Cholesterol 80mg
- Sodium 439mg
- Protein 6g
- Carbohydrate 40g
- Sugar 11g
- Fiber 1g
- Iron 2mg
- Calcium 94mg
What does this mean? See Nutrition 101.
Quick Tip
The corn bread can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F
oven for 5 to 10 minutes before serving.
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