3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup
Instructions
Heat oven to 425 degrees. Butter a 9 by 13 inch
baking 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, 1/2 cup of the maple syrup,
and 1/2 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 back
until a tooth inserted in the center comes out
clean, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining
1/4 cup of butter and 1/4 cup of maple syrup. After
removing the cornbread from oven, brush with the
butter mixture. Cool completely in the pan, then cut
into pieces.
Originally Submitted
11/23/2011
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