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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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. Ingredients:
1-1/4 cups king arthur unbleached 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:
1. 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 near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm. Yield: 9 servings.
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