When the HH and I were first married, the only cornbread I knew were those boxes of ready make Jiffy corn muffin mixes from the grocery store that you could buy for a quarter. Five for a dollar if there was a deal going on.
Cornbread wasn’t something I ate growing up as a kid {maybe because I grew up on the West coast?} but as an adult, I’ve became fond of cornbread over the years. The cornbread they served in restaurants that is…
Although I had tried making different cornbread recipes at home over the years, I was never able to capture the sweet, moist texture I’ve come to love served up as a side in restaurants. Until this past summer that is when the I stumbled upon a recipe for sweet cornbread from King Arthur Flour.
Now I know there are two camps when it comes to cornbread, those who love the sweeter version, and those {like Mrs HB.} who add just a scant amount sugar to their recipe. Well this recipe, this recipe is for those of us with a sweet tooth. 😉
Perfect as the side to chili, or a pot of beans and weenies, this recipe for maple syrup cornbread is a winner!
Ingredients
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk {we used 2%}
1/4 cup maple syrup
1/4 cup melted butter
2 large eggs
Directions
Preheat oven to 425°F. Lightly butter a 9″ round baking dish.
In a mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a smaller bowl, whisk together the milk, maple syrup, melted butter and eggs. Add the egg mixture to the dry ingredients and stir just until moistened.
Pour the batter into the buttered pan, and bake for about 20 minutes, until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.
Serve warm with a tiny pat of butter. 🙂
Have a wonderful day everyone,
~Mavis
Jennifer says
Growing up in SC, there was almost always a cake of cornbread sitting on the counter, but y’all, I can’t even imagine eating it sweet. Yes, I have had the Jiffy kind and it’s good, but to me that’s not real cornbread.
Now, the dessert lover in me thinks Maple Syrup Cornbread would be perfect with a scoop of ice cream. 🙂
Mavis Butterfield says
Mrs. HB doesn’t like the sweet stuff either. 🙂
Nancy says
If you substitute the 1/4 cup maple syrup with 1/4 cup sugar, this would the same recipe that I have been making for years. It came from an old Betty Crocker cookbook, the one with the red and white checked cover. I always thought that it was the 2 eggs that made the difference between dry and moist. Many other corn bread recipes only call for 1 egg.
Kari says
Same here! This is the one I have used for years, but with sugar. Growing up, however, we always put butter and maple syrup on top. Somewhere along the line I started using honey for a topping instead of maple syrup. I’ll have to try this one out.
Jennifer says
My recipe calls for one egg and it’s good, but I’m going to try 2 next time. Thanks for the tip.
Katie W says
This southerner doesn’t discriminate between cornbread types. I will gladly eat both haha. Though my mom was a yankee transplant, so I didn’t grow up with generational southern recipes. This recipe looks really good, I’ll have to try it! Sounds like chili is going on the menu for next week.
Mama Cook says
Are you sure you should only use a “tiny pat of butter”? I thought cornbread was the vehicle for butter!!! 😉
Staci says
That was exactly what I thought Mama Cook! what’s the point of a “tiny pat” of butter!!!!!!
B L Patterson says
Warm cornbread, smothered in butter and then drizzled with maple syrup makes for a yummy breakfast or snack! I grew up in a maple syrup-making family in northern Wisconsin! Corn bread (slightly sweetened) was a vehicle for butter AND maple syrup! 🙂
Andrea says
Yessssss!! I like cornbread with maple syrup way better than pancakes or waffles. It’s what I do with the leftovers from a pan baked the night before.
Teresa says
I’m a west coaster (Oregon) and we always had cornbread. Mom used to make chili, cut a hunk of cornbread put it in a bowl and pour the chili on top. It was delicious. I still do that once in awhile.
Cherri Fagen says
Navy beans and ham with cornbread in the bottom of the bowl also! Yum!
Vivian says
I made this tonight and it was wonderful! Served it with Cabbage Patch Soup. Yummalicious!
Carrie says
I have also struggled to find the perfect cornbread recipe. I’ll try this one next!
Rebecca in MD says
We have chilli on the menu for this week, and my husband loves cornbread with his chilli. I will have to try this recipe for him.
Marcia says
I love cornbread. I don’t tolerate wheat anymore – some friends found a wheat free recipe online, and now it’s my go-to. I like sweetening with maple syrup too! (My recipe uses all cornmeal, no wheat, and yogurt/ sour cream/ buttermilk in place of the milk.)
Cherylv says
Marcia can you share your recipe, I can no longer eat wheat either.
Kari says
I use this recipe, but I substitute 3/4 c rice flour for the 1 cup all-purpose in the recipe to make it GF. It is perfect!
Athena says
I’ve found that the cornmeal you use really matters. I had thought it was all the same but had only bought white cornmeal at the store. Then I bought some in the bulk bins from Winco, plain old yellow cornmeal, and it is a total difference! The white must be ground finer or something because when I use the yellow the cornbread is more toothsome and nowhere near as good! I’ll use it until it’s gone but I’ll stick to the white cornmeal in a bag from now on!
Also this recipe is very similar to the one in my Better Homes and Gardens Bridal edition cookbook and I LOVE that recipe. It’s made with sugar and not maple syrup and a bit less flower but is my absolute favorite recipe! It is different than the one in the regular Better Homes and Gardens cookbook, I’ve actually found hat to be the case with most recipes in the Bridal edition one. So far I’ve like the Bridal Edition recipes much better!
Vicki in Birmingham says
Quite frankly, I was surprised that Mrs. HB even tolerated the scant little bit of sugar with her being from the South. Most people here (not transplants) don’t even want sugar in their kitchen when they are making cornbread! 🙂
JAN WALKER says
Growing up in SW Pennsylvania, my grandmother always made cornbread with yellow cornmeal and molasses in place of any other sweeteners. It gives a slightly sweet flavor but makes the coloring a little deeper yellow. I’ve continued to make it this way and it’s a hit.
Gail says
Strange how non-Southerners complain about our sweet tea, and then ruin a good cake of cornbread with sugar! Jiffy cornbread is way too sweet for me.
Shari Harniss says
Isn’t that the truth?! Just reading this entry made me slightly queasy. Sugar in cornbread is just wrong.
Marcia HEIN says
I used to substitute lemon yoghurt instead of milk. It made the cornbread sweet, creamy and added a hint of tart lemon.
Amber from Ontario says
Mavis, this is a wonderful recipe, and I plan to try it with some of our great Canadian Maple Syrup !
Something else I would really appreciate is a great recipe for lemon loaf which has lots of lemon flavour all through the loaf, not just a syrup dripped on the top. I have tasted some that are also very moist, but do not have the recipe yet. Thanks !
Doris says
Love cornbread but lately either the mixes I have used or the recipes I have tried produced a bitter baking powder aftertaste. Is there a fix for this? Maybe I am just sensetive to it, but it is harsh tasting. All help suggestions welcome!!