* Exported from MasterCook *
Bread, Maple Corn
Recipe By :Charlyne Mattox
Serving Size : 9 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- (1 1/2 sticks), melted
and cooled, plus more for the pan
2 cups all-purpose flour -- spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup
Heat oven to 425F. Butter a 9-by-13" baking pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder,
baking soda, and salt. Make a well in the center of the flour mixture
and add the milk, eggs, 1/2 cup of the maple syrup, and 1/2 cup of
the butter; whisk together the wet ingredients, then incorporate the
dry ingredients until just combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick
inserted in the center comes out clean, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining 1/4 cup of butter
and 1/4 cup of maple syrup. After removing the corn bread from oven,
brush with the butter mixture. Cool completely in the pan, then cut
into pieces.
Quick Tip:
The corn bread can be made up to 1 day in advance; keep at room
temperature, tightly wrapped. If desired, warm in a 375F oven for 5
to 10 minutes before serving.
Source:
"Real Simple, November, 2011"
Start to Finish Time:
"1:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 485 Calories; 20g Fat (37.3%
calories from fat); 10g Protein; 66g Carbohydrate; 3g Dietary Fiber;
143mg Cholesterol; 737mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.