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

Maple Syrup Corn Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Maple Syrup Corn Bread in Light & Tasty December/January 2007, p11

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.

Reviews for Maple Syrup Corn Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 23, 2011

"My husband made this and put a bit of maple syrup on the top just as it was nearly cooked. Very yummy."

MY REVIEW
Reviewed Apr. 20, 2011

"Awesome!! Very moist. I substituted 1/2 whole wheat flour and it turned out great!"

MY REVIEW
Reviewed Jan. 30, 2011

"This is the best corn bread I have ever made. Thanks for the excellent recipe."

MY REVIEW
Reviewed Feb. 24, 2010

"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."

MY REVIEW
Reviewed Jan. 28, 2010

"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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