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Maple Cornbread

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.
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    9 servings

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

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