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Maple Corn Bread

Maple Corn Bread
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Serves 16| Hands-On Time: | Total Time:


  • 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
  • large eggs
  • 3/4 cup 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.
By November, 2011

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

Oven mitt
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.