Monday, November 29, 2010

maple cornbread

The first time i made cornbread it was a success, but why stop there? So i decided to try many versions and find the perfect one for us! This one recipe here i came across sounded delicious, using maple syrup instead of sugar, so i gave it a try. Followed the recipe exactly and a perfect cornbread came out of the oven after exactly 20 minutes of baking!

Maple Cornbread

Recipe from The Pioneer Woman's - Tasty Kitchen

1 cup Whole Wheat Flour
1 cup Stone Ground Or Yellow Cornmeal
1 tbsp Baking Powder
1/2 tsp Salt
1 cup Milk
1/4 cup Maple Syrup
6 tbsp Butter, Melted
2 Eggs, Lightly Beaten

1. Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.

2. In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.

3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.

Makes 9 servings.

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