Ever since I can remember, I have eaten my cornbread like a Yank: generously spread with butter and drizzled with maple syrup. You southerners may disagree, but that’s the way I like it. Slightly sweet, barely savory.

This is the recipe that our family loves and uses again and again.

You only need eight ingredients: whole wheat flour, cornmeal (stone ground or yellow), baking powder, salt, milk, butter, eggs, and maple syrup.

Start by preheating your oven to 425° F. Put the butter in a square baking dish and place in the oven until the butter has melted.

In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder, and salt.

In a medium bowl, lightly beat the eggs. Add the milk and maple syrup. Pour all but a few tablespoons of the melted butter into the bowl. You want to leave some in the pan to grease it.

Add the wet ingredients to the dry ingredients and whisk just until moistened.

Pour into the prepared pan.

Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Look at that crunchy golden goodness.

At this point you could do whatever you want with this cornbread: crumble into chili, spread with jam, drizzle with honey, etc. Here’s the way we like our cornbread:

Slice a square in half horizontally.

Spread (read: slather) with butter. Wait for it to melt a little.

Now for my favorite part: pour maple syrup over all.

The cornbread will soak up the syrup and become saturated with buttery sweet goodness. And that’s how a Yankee eats cornbread. As my southern mom would say: larrupin’.

 
Here’s the printable recipe: Maple Cornbread

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.