Maple Corn Bread

Maple Corn Bread
Yields1 Serving
 1 1/3 cups (325 ml) sifted all-purpose flour
 4 tsp (20 ml) baking powder
 1/2 tsp (2 ml) salt
 2/3 cup (150 ml) cornmeal
 2/3 cup (150 ml) milk
 1/3 cup (75 ml) maple syrup
 2 eggs, lightly beaten
 1/4 cup (50 ml) butter, melted
 1/4 cup (50 ml) maple syrup
 1/2 cup (125 ml) walnuts, coarsely chopped
1

Heat oven to 375Β°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork.

2
3

Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth.

4
5

Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Category

Ingredients

 1 1/3 cups (325 ml) sifted all-purpose flour
 4 tsp (20 ml) baking powder
 1/2 tsp (2 ml) salt
 2/3 cup (150 ml) cornmeal
 2/3 cup (150 ml) milk
 1/3 cup (75 ml) maple syrup
 2 eggs, lightly beaten
 1/4 cup (50 ml) butter, melted
 1/4 cup (50 ml) maple syrup
 1/2 cup (125 ml) walnuts, coarsely chopped

Directions

1

Heat oven to 375Β°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork.

2
3

Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth.

4
5

Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Maple Corn Bread

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