Moist Maple Syrup Cornbread
I’ve tried a number of different cornbread recipes, but they’ve always seemed to come out on the dry side and kind of … I don’t know … bitter is a word that comes to mind. At least a little, anyway. I mean, the end results were OKAY, especially if slathered with butter, but I wanted to find a cornbread recipe that would be moist and tasty without any butter at all.
I’m not the greatest cook, mind you, and baking is pretty hit-or-miss with me, but I pulled this simple recipe off just fine. No butter necessary.
Baking with maple syrup is a great way to appreciate its special flavor, which will come through in this quick and easy cornbread recipe.
- 1-1/8 c. All-purpose flour
- 1-1/8 c. Cornmeal
- 3 Tbsp baking powder
- 1/2 tsp. salt
- 1 Egg, beaten
- 1/2 cup maple syrup
- 3/4 cup milk (I used skim and the cornbread came out fine, but you can use 1%, 2% or whole milk. I’ve even made cornbread with soy milk, but it does come out a bit different and the taste is a little different, too. Not bad, though.)
- 3 Tbsp. vegetable oil
And here’s what you do….
- Pre-heat your oven to 400 degrees F.
- Mix the flour, cornmeal, baking powder, and salt
- Add the beaten egg, maple syrup, milk and vegetable oil.
- Stir (don’t beat)
- Pour the mix into a greased 9×9″ pan
- Bake for 20 minutes or until a knife inserted in the middle comes out clean.
And that’s it. I like it ‘as is,’ but of course you can serve this with butter and/or more maple syrup.
Here’s another recipe I like, which goes well with a side of this cornbread…