Maple Corn Bread Recipe

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Maple Corn Bread Recipe

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5 4 4
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm. Yield: 9 servings.
Originally published as Maple Corn Bread in Quick Cooking September/October 1998, p47

Nutritional Facts

1 slice: 185 calories, 6g fat (1g saturated fat), 26mg cholesterol, 217mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 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
  1. 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 in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm. Yield: 9 servings.
Originally published as Maple Corn Bread in Quick Cooking September/October 1998, p47

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Reviews forMaple Corn Bread

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gunslinger User ID: 544392 226394
Reviewed May. 16, 2015

"Delicious, the maple syrup gives it a nice sweet taste."

MY REVIEW
Loiscooks User ID: 3656565 226357
Reviewed May. 15, 2015

"Good recipe. I have made this several times. I I use pure maple syrup. It's great to have a recipe for corn bread that does not require sugar."

MY REVIEW
knollbrookcook User ID: 4057123 83166
Reviewed Feb. 19, 2014

"I've made this a number of times. It is very good and I've served it with chili or a hearty bowl of soup. It is definitely best served warm from the oven so you can't make it ahead.. I do get the dry ingredients ready ahead and then just whip it up quick before dinner. Everybody loves this cornbread."

MY REVIEW
Skinnychic411 User ID: 1216338 59594
Reviewed Jan. 24, 2010

"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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