- 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
- 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.
Reviews forMaple Cornbread
"Delicious, the maple syrup gives it a nice sweet taste."
"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."
"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."
"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."