* Exported from MasterCook *
Cornbread, Maple
Recipe By : Carol Stevens
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quick Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup All-Purpose Flour -- Unbleached, (120g)
1 cup cornmeal -- yellow, (138g)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk -- Note 1:
1/4 cup maple syrup -- (71g)
4 tablespoons butter -- melted, (57g)
2 large eggs
For you Southerners who decry the Northern use of maple sugar in
cornbread, read no further; this is a north of the Mason-Dixon line
aberration. But to those of you who don't object to a dense, lightly
sweetened cornbread, read on; this is just the ticket with a bowl of
chili or stew.
Note 1: whole, skim or 2%, your choice, (227g)
PREP: 25 mins
BAKE: 20 to 25 mins
TOTAL: 50 mins
Preheat your oven to 425F. Lightly grease or oil an 8" x 8" square or
9" round baking pan.
In a medium-sized mixing bowl, whisk together the flour, cornmeal,
baking powder and salt until thoroughly combined.
In a small bowl, or in a large measuring cup, whisk together the
milk, maple syrup, melted butter and eggs.
Add the liquid mixture to the dry ingredients and stir just until moistened.
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.
Serve warm, or store, covered, for 3 days at room temperature. Freeze
for up to a month.
Cal 230, Fat 9g, Carb 33g, Sod 350mg, Fiber 2g, Pro 6g
S(Internet address):
https://www.kingarthurbaking.com/recipes/maple-cornbread-recipe
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Per Serving (excluding unknown items): 235 Calories; 8g Fat (32.5%
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber;
73mg Cholesterol; 409mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 1015