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Here’s a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. –Roger Hickum of Plymouth, New Hampshire
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 piece equals 161 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 307 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Maple Syrup Corn Bread in Light & Tasty December/January 2007, p11
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Reviewed on Oct. 23, 2011 by jieastcott
My husband made this and put a bit of maple syrup on the top just as it was nearly cooked. Very yummy.
Reviewed on Apr. 20, 2011 by nickheather
Awesome!! Very moist. I substituted 1/2 whole wheat flour and it turned out great!
Reviewed on Jan. 30, 2011 by Loiscooks
This is the best corn bread I have ever made. Thanks for the excellent recipe.
Reviewed on Feb. 24, 2010 by pohl1959
Really good! I only used 1/2 t. salt and it turned out fine. I really like maple flavor, so I might add 1/2 teaspoon of maple flavoring next time.
Reviewed on Jan. 28, 2010 by misscamaro88
EXcellent! I substituted a 1/4 cup of whole wheat flour and the bread was still fluffy and moist. Everyone loved the light maple flavor!
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