Maple Cornbread

We made this with as part of a big fall feast with Winter Grain Pork and Baked Stuffed Apples.  It would also be awesome with a spicy chili or hearty stew.


  • Oils/Spices: 2 Tbsp  baking powder, 1 tsp baking soda, 1 tsp kosher salt
  • Baking: 2 cups AP flour, 2 cups cornmeal
  • Dairy: 2 cups whole milk, 4 large eggs, 1 1/2 sticks unsalted butter, plus more for the pan
  • Other: 3/4 cup pure maple syrup, 9×13 baking pan


  • Preheat oven to 425.
  • Melt and cool 1.5 sticks of butter.
  • Use extra butter to grease the pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  • Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter.
  • Whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  • Transfer the batter to the prepared pan and bake about 20 mins.
  • Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup.
  • After removing the corn bread from oven, brush with the butter mixture.
  • Cool completely in the pan, then cut into pieces.

Original recipe found on: Real Simple

2 thoughts on “Maple Cornbread

  1. Pingback: Winter Grain Pork | neighbor dinners

  2. Pingback: Savory Baked Apples | neighbor dinners

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