Maple Syrup Cornbread

Name: Maple Syrup Cornbread
Prep time: 30 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups all-purpose flour; 1 cup cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 egg; 3/4 cup nonfat milk; 1/2 cup maple syrup; 3 tablespoons butter, melted

Submitted by HeatherN

"I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this."

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photo by PaulaG

Ready In:: 30mins
Ingredients:: 8
Serves:: 12

ingredients

1 ¹⁄₄ cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
³⁄₄ cup nonfat milk
¹⁄₂ cup maple syrup
3 tablespoons butter, melted

directions

In a large bowl, combine the flour, cornmeal, baking powder and salt.
In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
Serve warm.

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Reviews

Really like the sounds of this recipe and it seemed quite easy to make. Maple in most anything is appealing for me. It was easy to make. The taste was very good. However, I found it to be dry compared to many cornbreads I have had. It was disappointing as this was made specifically for a friend to take while on a business trip. Willing to try it one more time to see if the results are the same... but ....

gtew30
Hi and thank you for this recipe. I love cornbread and the substitution from honey to Maple syrup took it to the moon. Absolutely fantastic!!!

dtradx
Great taste and texture. This is an easy addition to any pork meal or chili recipe. The sweeter taste will off set the spicier tastes of some meals. Thanks Heather.

Chef Saskatchewan B
I can't believe I forgot to rate this! I made this for my sister a couple of months ago and she just called me and asked if I could make it again for her this weekend. She says that it has a much better taste than the packaged mixes. NOTE: I made this with soymilk and sugar free maple syrup and it was still delicious!

PumpKIM
Cornbread is my DH's favorite food and he hasn't meet a recipe he didn't like. He thought this was wonderful with the touch of sweetness provided by the maple syrup. The only change I made was to use Smart Balance spread for the butter and as I was using Grade B syrup, reduced the amount to 1/3 cup. The bread rose well and the texture is wonderful. Made for *PAC September 2007*.

PaulaG