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Hearty Maple Corn Bread
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Description
A sweet, simple, forgiving recipe that yields a moist, hearty bread that’s a great accompaniment for nearly any meal and always makes a great snack.
Ingredients
- 1 cup Coarse Cornmeal
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 4 Tablespoons Dried Buttermilk Powder
- 1 pinch Salt
- ⅓ cups Granulated Maple Sugar
- 2 whole Eggs
- ¼ cups Olive Oil, Plus 1 Tablespoon For Oiling The Pan
- 1 cup Whole Milk
Preparation
Preheat the oven to 400 degrees. Oil a baking dish (9×9 or two bread pans).
Combine all the dry ingredients in a large bowl. In a second bowl combine the eggs and oil. Then add the milk to the egg and oil mixture. Mix until combined. Add the wet ingredients into the dry. Mix until just combined. Don’t overmix. Pour batter into the pan and cook immediately. Remove when a toothpick or knife inserted into the center of the bread comes out clean, roughly 20 to 25 minutes.
Serve warm with butter or along with your favorite meal.
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milkwithknives on 10.18.2010
Oh, that looks gorgeous. I just got a big order of whole grain cornmeal and am a huge cornbread lover. I’m also in favor of whole wheat flour instead of white, so I’ll certainly give your recipe a try. My only problem is that I don’t have maple sugar, which I know is kind of the point here (grin), so I’ll have to fiddle a bit and report back. Thanks.