Maple Corn Bread

Maple Corn Bread

"It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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Directions

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  1. In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Reviews

Read all reviews 16
  1. 22 Ratings

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Most helpful positive review

I changed up this recipe a bit; instead of oil i used applesauce and i also added honey but it was delicious i served it with honey butter which is just a mix of 1/2 honey 1/2 butter

Most helpful critical review

not bad but could use more rising agent

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I changed up this recipe a bit; instead of oil i used applesauce and i also added honey but it was delicious i served it with honey butter which is just a mix of 1/2 honey 1/2 butter

Thanks for submitting this one. I had a recipe very silimar to this one and lost it so I am thrilled to find it again! What makes this recipe my favorite is that it is slightly sweet and alway...

I loved this very simple recipe. I used it as the cornbread base for the stuffing I made with a maple glazed turkey breast in the crockpot. It was so moist!

Moist and flavorful. I had a recipe for this in a 60's cookbook, but it wasnit as moist and maply as this bread. Maybe veg oil instead of butter or shortening and real maple syrup instead of ...

Flavor was awesome ,very moist but fell apart after slicing it. Almost cakey like. If it hadn't fallen apart for serving i would give this a5 star.

I did modify the amount of cornmeal vs flour and had the teaspoons of baking powder heaping to compensate. I think these are wonderful.... I wonder what they'd taste like using buttermilk. I lik...

I made this but used 1 1/4 cups corn meal and 1/4 cup flour and used mostly molasses instead of syrup. To my surprise the family loved it. I did increase the baking powder though.

Great recipe! I'll confess to still slathering with butter and honey, but it's even good plain!

Baked in muffin pan instead of square baking pan, made 9 muffins, baked 16 minutes. Only other changes, I used sugar free maple syrup and added raisins. Filled baking cups about halfway, added ½...

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