Maple Corn Bread
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.9 ServingsPrep: 10 min. Bake: 20 min. + cooling
Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 cup maple syrup
- 3 tablespoons vegetable oil
Directions
- In a bowl, combine flour, cornmeal, baking powder and salt. In
- another bowl, beat egg; add milk, syrup and oil. Stir into dry
- ingredients just until moistened. Pour into a greased 9-in. square
- baking pan. Bake at 400° for 20-22 minutes or until a toothpick
- inserted near the center comes out clean. Cool on a wire rack for 10
- minutes; cut into squares. Serve warm. Yield: 9 servings.
Nutrition 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.