Maple Cornbread
By Yankee Magazine|Aug 13 2007|
For breakfast or snacking, nothing dresses cornbread up better than the simple addition of pure maple syrup — both in the batter and right on top of a square, still warm from the oven.
Ingredients
1-1/3 cups flour
2/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2/3 plus 1/4 cup milk
1/3 cup pure maple syrup
1/4 cup melted butter
2 eggs, slightly beaten
Instructions
Preheat the oven to 425 degrees F and grease a 8 x 8-inch pan.
In a large bowl, sift together the dry ingredients, then add the milk, syrup, melted butter, and eggs. Stir until just combined — a few lumps are alright.
Pour the batter into the prepared pan and bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
I wonder how this would taste with addition of blueberries in summer or cranberries in the fall?