Maple Cornbread
User Reviews
5
Maple Cornbread
Description
Maple Cornbread blends cornmeal and all-purpose flour with maple sugar for sweetness, supported by baking powder and salt for leavening and flavor balance. Wet ingredients include eggs, buttermilk for moisture and a mild tang, dark maple syrup for deeper sweetness, and melted butter for richness. The batter is mixed gently to maintain some lumps and poured into a greased pan for baking.
Baked initially at a high temperature and then lowered to ensure an even rise and a tender crumb without overcooking, the cornbread is cooled briefly to allow easy slicing. It offers a texture that combines the grainy bite of cornmeal with the softness coming from the flour and dairy components.
Best served warm with extra butter and maple syrup for added flavor, this bread stores best wrapped to prevent drying out. Leftovers should be kept at room temperature and sliced just before serving to maintain moisture.
Ingredients
Dry ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 1/2 cup maple sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
Wet ingredients
- 2 large egg
- 3/4 cup buttermilk or whole milk
- 1/4 cup dark maple syrup
- 1/2 cup butter melted and cooled
Instructions
- Preheat oven to 400°F Lightly spray a 9x9 baking pan. I like to line it with parchment paper so I can lift it out for slicing, but that's optional.
- Whisk the dry ingredients together in a large bowl to remove any lumps and distribute the baking powder and salt well.
- Whisk the wet ingredients together in another bowl.
- Add the liquid ingredients to the dry and mix just until combined...lumps are fine.
- Turn the batter into your prepared pan and spread out evenly.
- Bake for 10 minutes, then turn down the temperature to 350F and continue cooking for another 25 minutes or until a toothpick inserted in the center comes out clean. Try not to over bake. Let cool on a rack for 10 -15 minutes before removing from the pan with the parchment paper sling. You can slice the bread while it is warm, or wait for it to cool, it's your choice. I like it while it's still warm.
- Serve with butter and a drizzle of maple syrup.
Notes
- Slice the cornbread only when ready to serve to keep it moist.
- Wrap leftovers tightly in plastic at room temperature to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-12 servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 309kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 251mg | 10% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 408IU | 8% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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