Prep 30 mins
Cook 0 mins
I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.
- In a large bowl, combine the flour, cornmeal, baking powder and salt.
- In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
- Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
- Serve warm.
Great taste and texture. This is an easy addition to any pork meal or chili recipe. The sweeter taste will off set the spicier tastes of some meals. Thanks Heather.
I can't believe I forgot to rate this! I made this for my sister a couple of months ago and she just called me and asked if I could make it again for her this weekend. She says that it has a much better taste than the packaged mixes. NOTE: I made this with soymilk and sugar free maple syrup and it was still delicious!
Cornbread is my DH's favorite food and he hasn't meet a recipe he didn't like. He thought this was wonderful with the touch of sweetness provided by the maple syrup. The only change I made was to use Smart Balance spread for the butter and as I was using Grade B syrup, reduced the amount to 1/3 cup. The bread rose well and the texture is wonderful. Made for *PAC September 2007*.