When this blog started, shortly after the cornmeal maple muffin recipe, we got asked about maple cornbread. We got around to it finally. And boy, are we ever glad we did!
Since there are less employees on the farm, and the weather has dipped to such low temperatures, we asked our construction crew, since we are in the middle of our rebuilding project, to help us out by trying a couple slices of this- the results were a resounding “yum”.We think so too. This makes a great side for chilli or soup, but it does kind of steal the show as a side dish. Please enjoy!
Maple Cornbread Ingredients:
6 TBSP of melted butter (seperated into 4 and 2 TBSP, let this cool off before adding it)
12 oz (340 grams) or 2 and 1/2 cups Polly’s Cornmeal Pancake Mix
1 tbsp baking powder
1/2 tsp baking soda
1 Cups of Milk
2 Large Eggs
1/4 cup of Polly’s Maple Syrup
Plus another 1/4 cup for topping
Preheat your oven to 400 degrees F. Butter or grease a 8″x8 baking pan.
In a medium bowl whisk together the Cornmeal Pancake Mix, baking powder, and baking soda.
Create a large well in the center of the dry ingredients and add in milk, eggs, 4 TBSP of the butter (not all of it), 1/4 cup of the maple syrup and gently mix the batter together until just combined (do not over mix). Set aside remaining butter .
Transfer the batter to the greased baking pan.
Bake at 375 degrees F for 20-25 minutes, until a toothpick comes out clean and it is light browned on top. While that is baking, combine the remaining butter and maple syrup.
Remove the baked cornbread from the oven.
Immediately brush the cornbread with the maple syrup and butter mixture.
Then allow bread to cool completely before slicing (if you can stand it)!
