Maple Syrup Corn Bread Recipe

 Maple Syrup Corn Bread Recipe Maple Syrup Corn Bread Recipe photo by Taste of Home Rating 4

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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

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Diabetic Friendly
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Maple Syrup Corn Bread Recipe
  • Prep/Total Time: 30 min.
  • Yield: 12 Servings
    •
15 15 30

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 3 tablespoons butter, melted

Directions

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
  • Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.

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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Reviews for Maple Syrup Corn Bread

Maple Syrup Corn Bread Recipe

Maple Syrup Corn Bread

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(1-5) of 5 reviews

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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