Maple Cornbread

Recipe by Carol Stevens
41 Reviews 4.6 out of 5 stars

This cornbread leans slightly sweet, thanks to the addition of maple syrup, but is still right at home alongside savory dishes. Made with milk and eggs, it bakes up moist and tender, with a close, hearty crumb. It’s a good match for a bowl of chili or stew, but it’s just as enjoyable on its own, spread with butter or drizzled with a little extra syrup. While it’s not a traditional Southern-style cornbread, this Maple Cornbread offers a balanced, subtly sweet alternative that appeals to a wide range of tastes.

Prep
25 mins
Bake
20 to 25 mins
Total
50 mins
Yield
1 loaf
Maple Cornbread
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Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 425°F. Lightly grease or oil an 8" square or 9" round pan.

  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.

  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.

  4. Add the liquid mixture to the dry ingredients and stir just until moistened.

  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean.

  6. Serve the Maple Cornbread warm, or store, covered, for 3 days at room temperature. Freeze for up to a month.

Tips from our Bakers

  • Our thanks to reader Carol Stevens, who contributed this recipe for Maple Cornbread.

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