Thursday, July 12, 2012

Maple Cornbread

It's cornbread with a subtle sweetness. Basically, pure deliciousness.

Maple Cornbread
from The king Arthur Flour baker's Companion

1 C flour
1 C yellow cornmeal
1 tbl baking powder
1/2 tsp kosher salt
1 C milk
1/4 C maple syrup
1 tbl dark brown sugar (optional)
4 tbl butter, melted
2 large eggs

Preheat oven to 425 degrees Fahrenheit. Lightly grease an 8 x 8 square or 9 inch round baking pan. I had neither and used a 9 x 5 bread pan.

In a medium mixing bowl, whisk together flour, cornmeal, baking powder, and salt until thoroughly combined. in a small bowl, whisk together milk, maple syrup, melted butter, eggs, and sugar. Add liquid mixture to dry ingredients and stir until just moistened. 

Pour the batter into your prepared pan and bake the cornbread for 20-25 minutes, or until lightly browned. It is best to serve warm with butter or maple syrup on top. but it's not bad in the mornings if you refresh it in the toaster oven for about 30 seconds to a minute on the toasting setting. Mmmm, I want more just thinking about it.

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