I've always been a huge fan of corn bread (mainly corn muffins, from Perfecto's), but haven't made either of the two in far too long. I didn't realize how easy corn bread recipes are - and now I want to make bread/muffins all the time!! I've made this recipe twice, and will likely make it again soon - it only takes about 10 minutes to prepare. The bread has a little hint of maple syrup, which is hard to notice but it is a nice twist on a classic recipe.
1 cup (4 ounces) whole wheat pastry flour
1 cup stone ground or yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) whole milk (I used skim milk...it was fine)
1/4 cup (2 3/4 ounces) maple syrup
6 tablespoons butter, melted
2 large eggs, lightly beaten
Directions:
1) Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.
2) In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.
3) Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup (optional - the bread is delicious on its own!).
Makes 9 servings
Original recipe here
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