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’.
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Description
Sweet Yankee cornbread made with the goodness of whole wheat and pure maple syrup.
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 1 cup Stone Ground Or Yellow Cornmeal
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1 cup Whole Milk
- ¼ cups Maple Syrup
- 6 Tablespoons Butter, Melted
- 2 whole Eggs, Lightly Beaten
Preparation Instructions
1. Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.
2. In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.
3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.
Makes 9 servings.
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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.
59 Comments
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Cathy on 11.5.2010
…I’m a little Yankee-fied when it comes to cornbread too
…and the way you eat it with maple syrup is also my Mister’s favorite way…with one change…when it’s for breakfast, he puts it in a bowl and pours a little milk in with it, then maple syrup, then some home-canned peaches or pears… So good. There really is nothing like simple, homemade food from good local ingredients! Thanks for sharing, your photos are so lovely.. as per usual!
Love,
Cathy B.
http://www.brightbakes.wordpress.com
P.S. I also love making this by subbing in bacon grease for the butter! The smoky/maple syrup combination is superb.
Betty R on 11.5.2010
We love cornbread around here. I always make it in my cast iron skillet and it’s devoured in no time flat. As a kid we had cornbread as a meal. Mom would cut a nice big square, plop it in a bowl and we’d pour milk over it then sprinkle some sugar across the top. To this day I’ve never met anyone else who eats it the same way. My sons love it with milk & sugar but we also eat it with just about any meal and slather it with butter & some honey, jam, apple/pear butter etc.
Diedera on 11.5.2010
I have actually stood in my kitchen and had “discussions” with women on what goes in cornbread (sugar v. no sugar, flour v. no flour, cheese v. purist etc).
It would almost seem that they could decide on a political party with less passion/ anxiety.
I like cornbread! I like it with butter, syrup, sargum, fresh strawberry jam, split open with red beans on top, split open with stew on top, cold left over cornbread crumbled into a glass of sweet milk……etc etc etc.
I love cornbread! Thank you for another recipe of one of my favorite foods. I like to try all cornbread recipes.
twopeasandtheirpod on 11.5.2010
Love the maple in there! Gorgeous photos too!
Misty Pearson on 11.5.2010
We southerners like to mix it up! Sometimes jalapeno cornbread is a perfect accompaniment and other times sweet cornbread hits the spot! We usually use honey though. I never would have thought of maple syrup. Ill have to give it a try! Thanks for sharing!!
melodie1974 on 11.5.2010
Last time I preheated a glass baking dish in the oven like that, it exploded on me when I poured the batter in! It happened to a friend of mine too. Maybe our dishes were too old and had unvisible cracks but I would suggest to be very careful. Or use an aluminium dish.
Jodie (www.allgoodinmommyhood.com) on 11.5.2010
I will most definitely be bringing this to Thanksgiving. Looks Delicious!!
Sandi on 11.5.2010
I was very fortunate when I was in high school because they had an excellent school lunch program. Every day we had homemade bread, and every once in a while we had cornbread. The lunch ladies had the routine down – place a piece of cornbread on our trays so it was standing on end, then insert the metal spatula down the center so it split perfectly in half and fell open. There was a cart at the end of the line with a bowl mounded high with butter, and a giant stockpot full of warm maple syrup, with a little dipper hanging off the rim. Mmm… your recipe brings back memories! I’m going to have to make this soon!
Jessica @ How Sweet It Is on 11.5.2010
I have never tried cornbread with maple syrup, but I just recently made it and everyone told me to try it. It looks delicious.