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Maple Cornbread
Dec. 20th, 2009 06:11 pmThe family is home celebrating Yule together tonight. And in honor of the winter holiday, we are having chili and corn bread (good winter foods that don't rely on imported out of season veggies). The chili is just a variation on my regular recipe, but the cornbread is one that intrigued ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cintyber when I mentioned it (shock!).
Warning! This is good New England corn bread. Which means it is slightly sweetened cornbread. So you southerns do not complain if you try it!
Maple Cornbread
1 c all purpose flour
1 c cornmeal
1 tbsp baking powder
0.5 tsp salt
1 c milk
0.25 c maple syrup
4 tbsp butter, melted
2 large eggs
Preheat the oven to 425*F. Lightly grease an 8X8" square baking pan.
In a medium bowl, mix flour, cornmeal, baking powder, and salt until thoroughly combined. In a small bowl mix the rest of the ingredients. Add the liquid mixture to the dry ingredients and stir until just combined.
Pour the batter into the pan and bake for 20-25 minutes until a toothpick comes out cleanly. Serve warm.
Recipe from The King Arthur Flour Baker's Companion.
cintyber when I mentioned it (shock!).Warning! This is good New England corn bread. Which means it is slightly sweetened cornbread. So you southerns do not complain if you try it!
Maple Cornbread
1 c all purpose flour
1 c cornmeal
1 tbsp baking powder
0.5 tsp salt
1 c milk
0.25 c maple syrup
4 tbsp butter, melted
2 large eggs
Preheat the oven to 425*F. Lightly grease an 8X8" square baking pan.
In a medium bowl, mix flour, cornmeal, baking powder, and salt until thoroughly combined. In a small bowl mix the rest of the ingredients. Add the liquid mixture to the dry ingredients and stir until just combined.
Pour the batter into the pan and bake for 20-25 minutes until a toothpick comes out cleanly. Serve warm.
Recipe from The King Arthur Flour Baker's Companion.
