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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| cornmeal: 1/4 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| 2% milk: 3/4 cup |
| maple syrup: 1/2 cup |
| vegetable oil: 3 Tbl |
Maple Corn Bread
Credit: AllRecipes
User rating:
"It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread."
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Prep Time
10 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
Directions
- In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.