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)
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.
I love cinnamon rolls, especially as a breakfast treat. I confess I will buy a Cinnabon or a can of refrigerated cinnamon rolls, but I always feel guilty. What’s in those? (Don’t look at the label!)
This recipe saved me at least a little bit of the guilt that comes along with eating sugar, butter, and flour for breakfast. I think mostly because they’re homemade. They do not require yeast and are baked in a muffin pan, which make these a little bit muffin, and a little bit roll.
Ahhhh, warming a cold Saturday morning with the sweet smell of baking cinnamon.
I found this recipe on Allrecipes. Thanks to Carol, the original submitter of these delicious little muffin/roll hybrid. Her profile doesn’t seem to be on the site, but I thought this was worth a shout out 🙂
I didn’t use raisins or currants… I’m not a fan of raisins in cinnamon rolls, but feel free to add them if you are!
I made a cream cheese icing, your basic cream cheese/butter/confectioners sugar/vanilla/milk icing. I’m sure these are equally yummy with the glaze that’s included in the recipe.
I thought I may have originally under-baked these, but they set up well, and the middle had the gooey-chewy feel that I like in a cinnamon roll. I feel that over-baking these slightly would dry out the edges too much for my liking, so keep an eye on them.
Usually here on Drunken Cookie, I tweak recipes, I modify them, I mold them into my own. However, this recipe gets just one minor change: I use brown sugar instead of white sugar in the streusel topping.
Eat them warm. Add butter if you like. Eat them later. Still delicious. Eat a minimum of 2 per day. Eat all 12. You can’t go wrong.
Ok, maybe a little. Use fresh blueberries, if available. Make sure you rinse them, taking off those little stems that are sometimes missed in the picking process.
I think streusel topping makes the magic happen, so don’t leave that part out. Enjoy!