MMM Maple Cornbread

20160131_192714Warning, 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
  1. Heat oven to 425º. Grease an 8″ x 8″ baking pan.
  2. Whisk the first four ingredients in a medium bowl until combined.
  3. In a second bowl, combine the butter, syrup, milk, and eggs. Whisk until well blended.
  4. 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.

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