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Maple Cornbread

4.40 Mitt(s) 5 Rating(s)5 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 5

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Level: Easy

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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

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.

6 Comments

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on 4.17.2012

I’m going to try this. I’m a southerner, but I discovered the wonderfulness of sweet cornbread when I was in graduate school in Seattle. This recipe sounds wonderful, too.

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4xtfun on 3.31.2011

Just made PW Skillet Cornbread…wont do that again! This is my familys fav cornbread and they let me know.

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bjaye16 on 11.5.2010

Nice! Will definitely try this.

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dliff on 5.19.2010

cannot WAIT to try this -I love both cornbread AND maple

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nicedragon on 3.29.2010

I made half recipe and it came out light and not so sweet. Perfect for serving with butter and honey. It’s a keeper. Thanks for sharing

5 Reviews

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4xtfun on 6.10.2012

This is a staple in our house when it comes time to make corn bread. Love it!

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Anne DeRuiter on 4.17.2011

LOVE THIS CORNBREAD! I make a double recipe, cut it up and freeze the pieces. Then anytime someone wants one with a bowl of chili or with their eggs in the morning, it’s quick to microwave. I now have Whole Wheat Pastry Flour in stock (lots of it) because I like this recipe so much.

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cm3610 on 11.10.2010

Amazing. I have only had one other cornbread that I liked. This will definately be a do again.

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Lacey Maurer on 11.8.2010

This recipe is quite tasty. I didn’t have square baking dish handy, so I used my 10-inch cast iron skillet instead. Next time, if I use a skillet, I would maybe decrease the cooking time. Great with a little maple syrup drizzled on top.

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crebbert on 11.5.2010

I thought this corn bread was delicious. I had to use half honey and half syrup, but it still turned out wonderful.

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