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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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I like to use grade b syrup here,and just about everywhere else maple syrup is called for. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1/4 cup maple syrup |
1/4 cup melted unsalted butter |
2 large eggs |
Directions:
1. Preheat oven to 425°F.
2. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.
3. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
4. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
5. Add the liquid mixture to the dry ingredients and stir just until moistened.
6. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve warm.
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