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It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 185 calories, 6 g fat (1 g saturated fat), 26 mg cholesterol, 217 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Maple Corn Bread in Quick Cooking September/October 1998, p47
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Reviewed on Jan. 24, 2010 by Skinnychic411
I changed it a little: I used white whole wheat flour, 1/2 cup cornmeal, 2 eggs and 2 tsp baking powder. Then I melted butter in a 10 in. cast iron pan in the oven, poured the batter in and baked for about 20 minutes. It was a big hit with dinner. No one could quite identify the "different" flavor (maple) but it went over well.
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