Warning, this is “Yankee” cornbread, which means there’s a bit of sweetness in it. It’s not too much – it will depend on the grade of your maple syrup – but just enough to give it that extra somethin’ to go with your bowl of chili.
I happen to know a native southerner that gave this cornbread his last-bite-of-the-meal privilege.
You didn’t think Drunken Cookie lives on sugared baked goods alone, did you?
This recipe is from the King Arthur Baker’s Companion. It makes a perfect 8 x 8 inch pan, but will also give you about 12 -14 muffins. If making muffins, check for doneness around the 18-minute mark.
Bonus: It’s simple enough to memorize. Impress your friends.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (I used 1%, but any will do)
- 2 eggs
- 1/4 cup [real] maple syrup
- 4 tablespoons butter, melted & slightly cooled
- Heat oven to 425º. Grease an 8″ x 8″ baking pan.
- Whisk the first four ingredients in a medium bowl until combined.
- In a second bowl, combine the butter, syrup, milk, and eggs. Whisk until well blended.
- Add the wet ingredients to the dry, and stir until just combined. Don’t over-mix.
Pour into baking pan and bake 20 -25 minutes until a toothpick in the center comes out clean.
That’s it! You’ve made delicious cornbread, faster than Bo and Luke Duke.
Tips: I’ve used Grade A Golden (formerly Fancy) maple syrup, which was very delicate and subtle, and Grade A Amber Color and Rich Flavor (formerly Grade A Medium) which gave this cornbread more of a maple flavor. If you’re confused, basically the darker the syrup, the stronger the maple flavor. For the muffins, paper liners were not necessary – just grease the muffin cups beforehand.