Maple Corn Bread

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 1 1/3 cups (325 ml) sifted all-purpose flour

 4 tsp (20 ml) baking powder

 1/2 tsp (2 ml) salt

 2/3 cup (150 ml) cornmeal

 2/3 cup (150 ml) milk

 1/3 cup (75 ml) maple syrup

 2 eggs, lightly beaten

 1/4 cup (50 ml) butter, melted

 1/4 cup (50 ml) maple syrup

 1/2 cup (125 ml) walnuts, coarsely chopped

1

Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork.

2

3

Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth.

4

5

Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

CategoryBreakfast

Ingredients

 1 1/3 cups (325 ml) sifted all-purpose flour

 4 tsp (20 ml) baking powder

 1/2 tsp (2 ml) salt

 2/3 cup (150 ml) cornmeal

 2/3 cup (150 ml) milk

 1/3 cup (75 ml) maple syrup

 2 eggs, lightly beaten

 1/4 cup (50 ml) butter, melted

 1/4 cup (50 ml) maple syrup

 1/2 cup (125 ml) walnuts, coarsely chopped

Directions

1

Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork.

2

3

Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth.

4

5

Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Maple Corn Bread

IngredientsDirections