MMM Maple Cornbread

Warning, this is “Yankee” cornbread, which means there’s a bit of sweetness in it. It’s not too much – it will depend on the grade of your maple syrup – but just enough to give it that extra somethin’ to go with your bowl of chili.

I happen to know a native southerner that gave this cornbread his last-bite-of-the-meal privilege.

You didn’t think Drunken Cookie lives on sugared baked goods alone, did you?

This recipe is from the King Arthur Baker’s Companion. It makes a perfect 8 x 8 inch pan, but will also give you about 12 -14 muffins. If making muffins, check for doneness around the 18-minute mark.

Bonus: It’s simple enough to memorize. Impress your friends.

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (I used 1%, but any will do)
2 eggs
1/4 cup [real] maple syrup
4 tablespoons butter, melted & slightly cooled

Heat oven to 425º. Grease an 8″ x 8″ baking pan.
Whisk the first four ingredients in a medium bowl until combined.
In a second bowl, combine the butter, syrup, milk, and eggs. Whisk until well blended.
Add the wet ingredients to the dry, and stir until just combined. Don’t over-mix.

Pour into baking pan and bake 20 -25 minutes until a toothpick in the center comes out clean.

That’s it! You’ve made delicious cornbread, faster than Bo and Luke Duke.

Tips: I’ve used Grade A Golden (formerly Fancy) maple syrup, which was very delicate and subtle, and Grade A Amber Color and Rich Flavor (formerly Grade A Medium) which gave this cornbread more of a maple flavor. If you’re confused, basically the darker the syrup, the stronger the maple flavor. For the muffins, paper liners were not necessary – just grease the muffin cups beforehand.