Maple Corn Bread

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

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
  • 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.
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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